I never knew to pair up salmon with lentils until Chef Gavin cooked this up in our test kitchen. It is amazing! Not only do lentils help lower cholesterol, they are of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal. - Jen
2 Salmon Filets (6oz and skin removed)
¾ cup of dried green lentils
2 tsp Olive oil
½ Onion (small dice)
1 Garlic clove (minced)
1 tsp Ground Cumin
1/8 tsp Cracked Chili flakes
½ Carrot (small dice)
½ Celery stalk (small dice)
125ml Tinned Plum Tomato (pureed)
2 Tbsp Fresh Parsley (chopped)
Salt and Pepper
1 tsp Fresh Rosemary (chopped)
- Place lentils in a pot, and cover generously with water. Bring to a boil, and simmer for 25-35 mins, until just tender. Drain well.
- Meanwhile, in a large pan, sauté the onion, carrot and celery in olive oil. (Saute for 5-6mins)
- Then add the garlic, cumin and chili flakes. (Saute for 1 min)
- Add the tomato and cook for another few mintutes.
- Add the lentils, parsley and season with salt and pepper. Saute for another minute, then keep warm.
- Preheat oven to 400F
- Preheat a large non- stick pan. Season salmon with salt, pepper and the rosemary. Sear the salmon in the pan for 1-2 mins per side. Then place salmon on a parchment lined baking sheet. Finish salmon in the oven for 7-9 mins.
- Serve Salmon on a bed of the lentils.