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Salmon on lentils with herb relishEveryone loves salmon in our house and it helps with our oily fish intake, which makes us feel good about ourselves. The lentils in this dish make it good and hearty and the herb relish is fresh and delicious.

Wine Suggestion: despite it being traditional to drink rosé only during summer we like to have it all year round, and for oily “pink” fish like salmon a Provençal rosé, from Chateau Vignelaure makes a great match

Salmon on lentils with herb relish – serves 4

FOR THE LENTILS:

  • 2 tbsp olive oil
  • ½ a small onion, finely chopped
  • 1 celery stick, diced
  • 1 small carrot, diced
  • 150g Puy lentils
  • 2 sprigs of thyme
  • 275ml chicken stock or water
  • squeeze of lemon juice

FOR THE HERB RELISH:

  • 50g herb leaves (parsley, basil, mint & chives)
  • 1½ tbsp capers, rinsed
  • 2 garlic cloves, very finely chopped
  • juice of 1 lemon
  • 7½ tbsp extra virgin olive oil

FOR THE SALMON:

  • 30g unsalted butter
  • 1 tbsp groundnut oil
  • 4 x 175g salmon fillets

Start with the lentils by heating the oil in a saucepan and cooking the onion, celery and carrot until starting to soften. Stir in the lentils, thyme & stock and season with pepper. Bring to the boil, then simmer for 15 to 20 minutes but keep an eye on the lentils as they can turn mushy in minutes.

Meanwhile, chop the herbs very finely and mix with the other relish ingredients.

Heat the butter and oil for the salmon in a large frying pan. Season the fillets on both sides and cook over a high heat, skin side down, until the skin is crispy. Turn the fish over carefully and cook over a medium heat for another minute or two or until cooked through.

When the lentils are cooked, add the lemon juice and a good glug of olive oil and some seasoning. Put lentils on each plate and top with the salmon fillets and relish.

(Original recipe from Food from Plenty by Diana Henry, Mitchell Beazley, 2010.)

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