Griddled Salmon Fillets with Spicy Lentils

Succulent salmon fillets are served on a bed of delicately spiced green lentils, with a fresh, minty yogurt accompaniment.

Preparation time :	5 minutes
Cooking time :	35 minutes
Total time :	40 minutes

Serves: 4

Ingredients

2 tbsp organic olive oil
1 organic onion, sliced
2 tsp Waitrose Organic Ground Cumin
2 tsp Waitrose Organic Ground Coriander
300ml organic vegetable stock
200g dried Waitrose Wholesome Organic Green Lentils, rinsed
4 x 150g skin-on organic Scottish salmon fillets, from the fish service counter
150g pot Yeo Valley Organic Fat Free Natural Yogurt
½ x 20g pack organic fresh mint, chopped

Method

1. Heat 1 tablespoon of the oil in a medium pan, add the onion and cook for 2-3 minutes until softened. Add the spices and cook for a further 2 minutes.
2. Stir in the stock, bring to the boil then add the lentils. Cover and simmer for 25-30 minutes, stirring occasionally, until the lentils are tender and the stock has been absorbed. Add a little more stock if necessary. Season to taste.
3. Meanwhile, heat the remaining oil in a large non-stick frying or griddle pan. Place the salmon fillets skin-side down in the pan and cook for 4-5 minutes until the skin is crisp. Turn over, season with black pepper and cook for a further 4-5 minutes until the flesh is opaque and just beginning to flake.
4. Spoon the lentils onto 4 plates and place the salmon on top. Serve with a spoonful of yogurt mixed with the chopped mint and lightly seasoned with black pepper.

Cook's tips

The lentils would also make a great accompaniment to organic chicken breasts.

Drinks recommendation

A crisp, white wine with gentle citrus flavours, that will be a good match for this dish.