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Grilled salmon with red wine-braised lentils
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1½ tsp olive oil
1 large shallot, finely diced
1 clove garlic, finely diced
1 carrot, diced
77g pack Cooks’ Ingredients Smoked Pancetta
3 sprigs thyme
150ml The Hedonist Organic Shiraz
400g can Epicure Organic Bijoux Verts Lentils, drained and rinsed
150ml Cooks’ Ingredients Chicken Stock
265g pack Waitrose Duchy Organic 2 Scottish Salmon Fillets
¼ lemon, juice
Steamed baby leaf greens, to serve
1. Preheat the grill to high. Put 1 tsp oil in a large saucepan with the shallot, garlic, carrot, pancetta and a pinch of salt. Cook over a medium heat, stirring often, for 6-8 minutes, until the pancetta is cooked through and the shallot is soft.
2. Add the thyme and wine to the pan and simmer briskly for 2-3 minutes. Stir in the lentils and stock and simmer for another 6-8 minutes, until the lentils are soft and coated in a rich sauce. Set aside.
3. Meanwhile, put the salmon fillets, skin-side down, on a small, foil-lined baking tray. Brush with the remaining ½ tsp oil and season. Place under the grill for 6-7 minutes or until opaque and cooked through. Remove the skin and squeeze over the lemon juice.
4. Divide the lentils between 2 plates (discard the thyme), top with the salmon and serve with the steamed greens. The remaining red wine will pair nicely to drink alongside.
Cook’s tip You can leave the pancetta out of this recipe, though it adds a lovely smoky note to the lentils.
Typical values per serving:
Gluten free/3 of your 5 a day/high in omega 3
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