This special occasion recipe features fiber-packed lentils, nutritious green beans, immune-boosting fennel bulb, antioxidants-rich capers, disease-fighting parsley and cardio-protective salmon. Chocked-full of omega-3 fatty acids, salmon also good for heart health and anti-cancer.
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Ingredients :
Serves 4
Preparation time : 15 minutes
Cooking time : 35 minutes
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200g (7oz) Puy lentils
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1 bay leaf
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200g (7oz) fine green beans, chopped
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25g (1oz) flat leaf parsley, chopped
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2 tablespoons Dijon mustard
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2 tablespoons capers, rinsed and chopped
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2 tablespoons olive oil
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2 lemons, finely sliced
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about 500g (1lb) salmon fillets
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1 fennel bulb, finely sliced
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salt and pepper
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dill sprigs, to garnish
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Method :
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Put the lentils into a saucepan with the
bay leaf and enough cold water to cover (do not add salt). Bring to the
boil, reduce to a simmer and cook for 30 minutes or until tender.
Season to taste, add the beans and simmer for 1 minute. Drain the
lentils and stir in the parsley, mustard, capers and oil. Discard the
bay leaf.
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Meanwhile, arrange the lemon slices on a
foil-lined grill pan and put the salmon and fennel slices on top.
Season the salmon and fennel and cook under a preheated hot grill for
about 10 minutes or until the salmon is cooked through.
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Serve the fennel slices and lentils with
the salmon on top, garnished with dill sprigs.
Variations :
For
pork escalopes with lentils,
prepare the Puy lentils as above and replace the salmon with 4 pork
escalopes. Grill the pork as above, omitting the fennel. Meanwhile,
finely slice 2 celery sticks and toss with a little walnut oil. Serve
the lentils with the escalopes on top, garnished with the celery and
walnut oil.
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