UNITS
SCALE
INGREDIENTS
SALMON
- 1 ½ lbs Salmon, fillet, skinless
- ½ tsp Salt
- To taste Black pepper, freshly ground
- 2 tsp Olive oil , extra virgin
LENTIL SALAD
- 2 tbsp Lemon juice
- 2 cloves Garlic, minced
- 1 tsp Lemon zest
- ½ tsp Dijon mustard
- 2 tbsp Olive oil , extra virgin
- ¼ tsp Salt
- 2 cups Lentils, canned, drained and rinsed
- 2 ½ cups Cherry tomatoes , halved
- 4 cups Arugula
- ½ cup Mint , chopped
- ½ cup Parsley , chopped
- To taste Black pepper, freshly ground
- For garnish Lemon , wedges
METHOD
- Season salmon fillets with salt and black pepper. In a large skillet, heat olive oil over medium-high. Add salmon and cook until the underside of fillets are lightly golden, about 3 to 4 min. Turn fish over and continue cooking until an internal temperature of 62°C/ 145°F is reached, about 3 more min. Set aside.
- In a large bowl, whisk lemon juice with garlic, lemon zest, Dijon and olive oil and salt. Stir in lentils, cherry tomatoes, arugula, mint and parsley. Season with black pepper. Toss to coat.
- Arrange lentil mixture on a platter. Top with salmon and garnish with lemon wedges. Serve.
NOTES
Alternatively, you can cook dried lentils
Alternatively, you can serve individual portion
Although it is recommended to cook salmon to an internal temperature of 62°C/ 145°F, this is considered overdone by some. Prepare to your desired temperature
