Thursday, September 25, 2008

Salmon with Green Lentils and Vegetables

This delicious, colorful and very speedy meal uses vegetables that take the same time to cook as the salmon. If you want to include vegetables that take longer, such as carrots, then part-cook them before you add the salmon. If you wish to use dried lentils, cook 4 ounces in 1 pint (600 ml) of stock until soft. Recipe serves 2.


14 ounce (400 g) tin lentils
12 ounce (340 g) selection of vegetables e.g. zucchini, mushrooms, snow peas, baby sweetcorn, spinach, fresh or frozen peas, fresh or frozen broad beans, peppers
2 salmon fillets
Lemon wedges and parsley to garnish


1. Place the lentils and their juices in a large frying pan.
2. Cut your chosen vegetables, where necessary, into pieces that will all cook in a similar amount of time.
3. Place these on top of the lentils.
4. Lay the salmon fillets on the vegetables, skin side uppermost and bring the mixture to the boil. Cover with a loose fitting lid and simmer for 8-10 minutes or until the salmon and vegetables are just cooked. The length of time required will depend on the thickness of the salmon.
5. Place the lentil and vegetable mixture in pasta bowls, put the salmon on top and garnish with the lemon wedges and parsley.

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