Salmon and Sour Lentil Salad
The lovely white streaks is the fish fat… omega 3. Very good for you. If your like me – it is an exciting thing to see sizzle on your pan – omega 3!
I learnt this recipe from Jamie Oliver (ah-ya!). I’m not sure how true this is to his rendition as it is from memory. I think it is pretty close.
The really hot thing about Salmon is that it doesn’t require any attention but you will feel loved if you get your timing right. You literally walk into the kitchen, set the oven on high and put your empty tin pan in the oven. This is the start… so by the time you have your ingredients ready, the tin is flaming hot and so is the oven. Cook this fish fast and hot!
Salmon and Sour Lentil Salad
Serves: 2
Prep time: 5 min
Cook time:15 min
Ingredients:
1 tblspoon olive oil
1 tin green (brown) lentils
A handful of mint
1 juice of a lemon
Garlic
A bit of cilantro or parsley if desired
A few handfuls of baby spinach
A few dobs of natural yogurt
Remember seafood is easy. Buy quality – be fast and fresh with it.
1. Put a tin pan hot in a hot oven
2. Heat the lentils by boiling them in water.
3. In the mean time, chop mint, garlic and other herbs
4. Get the hot tin from your oven and place the seasoned and oiled salmon in the pan. Return to the oven and cook for 10 min. In the meantime, back at the chopping board…
5. Clean spinach and leave in colander. Using my favorite cooking technique- throw the boiling hot lentils and hot water over the top of spinach to cook and strain at the same time.
6. Combine spinach and lentils in a bowl with lemon, herbs and garlic and mix through to make your salad.
7. Serve the salmon with a wedge of lemon and the salad with a dob of natural yogurt on top… delish!
Now for my beautiful dinner guest enjoying (obviously) a dish full of love!
