Ingredients

  • 4 x 200g salmon pieces
  • 25ml olive oil
  • 25g butter
  • Salt and pepper
  • 25g butter
  • 2 cloves garlic peeled and chopped
  • 150g green lentils
  • Few sprigs of thyme
  • ½ carrot diced
  • ½ stick celery diced
  • 1 tsp ground cumin
  • 1 tsp ground cpriander
  • 1 shallot, peeled and diced
  • ½  leek diced
  • 50g bacon lardons
  • 300ml chicken stock
  • 50ml red wine
  • 25g butter
  • 1 tbs sherry vinegar
  • Small bunch coriander chopped

Method

Print Recipe

Melt the butter in a large pan. Add the garlic, shallot, carrot, celery, bacon, leek and spices and cook for a minute. Add all the remaining ingredients for the lentils, bring to the boil then simmer for 30 minutes,

Heat a large non stick pan, add the oil, pan fry the salmon, season, add butter, cook for 2 mins on each side. Serve!

Ingredients

  • 4 x 200g salmon pieces
  • 25ml olive oil
  • 25g butter
  • Salt and pepper
  • 25g butter
  • 2 cloves garlic peeled and chopped
  • 150g green lentils
  • Few sprigs of thyme
  • ½ carrot diced
  • ½ stick celery diced
  • 1 tsp ground cumin
  • 1 tsp ground cpriander
  • 1 shallot, peeled and diced
  • ½  leek diced
  • 50g bacon lardons
  • 300ml chicken stock
  • 50ml red wine
  • 25g butter
  • 1 tbs sherry vinegar
  • Small bunch coriander chopped

Method

Melt the butter in a large pan. Add the garlic, shallot, carrot, celery, bacon, leek and spices and cook for a minute. Add all the remaining ingredients for the lentils, bring to the boil then simmer for 30 minutes,

Heat a large non stick pan, add the oil, pan fry the salmon, season, add butter, cook for 2 mins on each side. Serve!

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