Salmon with Braised Lentils and Mustard
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
A 120 g fillet is smaller than the ones most supermarkets sell. The lentils are 35 g of carbohydrate and a good share of the protein, so the fish does not need to be big.
No oil goes in the salmon pan. The skin renders its own, and a dry pan is what makes it crisp rather than soft.

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