This recipe is really delicious, the lentils are so tasty! This serves two, but you can multiple the recipe up as necessary.
- 2 medium sized salmon fillets
- 150g green lentils
- 1 pint of chicken stock
- 1 pint of water
- 1 medium red onion – finely chopped
- 50g (handful) of pancetta – cut into lardons (1/2 cm pieces)
- 2 tbsp lime juice
- 1 handful chopped parsley
- 1 small red chilli chopped very finely (optional). Keep a few bits aside for garnish
- Olive oil
- Creme fraiche to garnish
Preheat the oven to 200°C / 350°F / Gas 4. Have a tray in the oven pre-heating.
Fry the onion in a little olive oil until soft, add the pancetta lardons and fry off the fat until golden. Add the stock and when boiling add the green lentils (they should be completely covered in liquid – add additional water if required). Turn down the heat and simmer for circa 40 – 45 minutes or until soft. You may need to keep topping this up with water as the lentils will absorb the liquid as they cook. They should be soft to the bite but not mushy. (Do NOT add salt – see note below)
Meanwhile trim the salmon fillets and coat in olive oil. Oil the pre heated obaking tray, place the salmon skin down on the tray and bake for 15 minutes.
The lentils should have absorbed most of the liquid and you can now add the lime juice, chilli and chopped parsley. Check for seasoning and plate up. Position the salmon fillet on the lentils. Creme fraiche is an ideal accompaniment for this dish, garnished with chilli (optional).
Note: Due to the pancetta and stock this dish is very tasty without the addition of any salt. If you find it too salty you can leave the pancetta out of the lentils and reduce the stock to water ratio (i.e. less stock and more water, especially if you are using prepared stock).
Prepare ahead: To turn this into a 30 minute meal you can prepare the lentils ahead of time and reheat. Leave the parsley and lime juice out until just before serving.