Salmon with Braised Lentils and Mustard

Make salmon with braised lentils and mustard, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
120 g Salmon fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.)
120 g Cooked lentils (Puy or green lentils hold their shape. Red ones collapse into a purée here. Cooked weight, green or brown. A pouch is already this.)
100 g Leek
60 g Carrot
2 tsp (12 g) Dijon mustard
4 g Olive oil
100 ml Vegetable stock (Made up from a cube or a pot.)
A few sprigs Fresh thyme
A handful, chopped Fresh parsley
Ingredient notes on the recipe page.

METHOD
1. Soften the sliced leek and finely diced carrot in the oil over a low heat for eight minutes with the thyme.
2. Add the lentils and stock and simmer for eight minutes until the stock has nearly gone. Stir in the mustard and parsley and season.
3. Meanwhile, put the salmon skin-side down in a dry non-stick pan over a medium-high heat and leave it alone for five minutes. Turn and give it two more.
4. Spoon the lentils into a bowl and set the salmon on top, skin up so it stays crisp.

Contains fish, celery and mustard.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/salmon-braised-lentils-mustard

AI-generated images illustrating the recipe.

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