This is a lovely winter salmon dish with earthy and sweet flavours from the puy lentils and beetroot. Use any type of beetroot and if your short of time the pre packed cooked beetroot (not pickled) will work fine. Puy lentils are also available pre cooked and are ideal for this recipe.
| Servings | Prep Time |
| 2 people | 10 minutes |
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This is a lovely winter salmon dish with earthy and sweet flavours from the puy lentils and beetroot. Use any type of beetroot and if your short of time the pre packed cooked beetroot (not pickled) will work fine. Puy lentils are also available pre cooked and are ideal for this recipe.
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Ingredients
Vegetables
- 4 medium beetroot
- 1-2 tbsp olive or rapeseed
- 1 small onion, finely chopped
- 1 clove garlic clove - finely chopped
- 1 stick celery, chopped
- 2 tbsp flat leaf parsley - chopped
- grated rind of half an orange
- 1 250g pack of ready to eat puy Lentils
- 150-200 ml chicken or vegetable stock or use a mixture of white wine and stock
- Salt and freshly ground black pepper
Salmon
- 2 120-140g boneless skinless salmon fillets
- 2 tbsp marmalade
- 2 tsp grain mustard
Servings: people
Instructions
- Preheat the oven to 200C/180 fan Gas 6
- Parr boil the beetroot with skins intact for 10. Do not fully cook as it will finish cooking in the oven with the salmon. When cool enough to handle remove the skin and chop into cubes. This can be done in advance
- Heat the oil in an oven proof pan, add the onion and cook for 1-2 minutes.
- Add the garlic and celery and continue cooking for 1-2 minutes.
- Add the chopped beetroot and cook for 3-4 minutes.
- Add the parsley and orange rind and mix well to ensure all the vegetables are well coated.
- Add the puy lentils and stock, season and mix well.
- Pop the salmon on top and place in the oven and cook for approximately 15 minutes or util the salmon is cooked.
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