Puy Lentils and Salmon Salad

L.Salm.LentThe hearty summer salad is perfect eaten warm on balmy al fresco evenings – or left to cool for lunch on a hot summer’s day!

A great combination, puy lentils work particularly well with oily fish. In this recipe the warm lentils are given a cheeky tang with a herb, chilli & mustard dressing. Serve the lentils at room temperature topped with the steamed salmon straight from the oven. If you’re cooking this for friends, serve the salmon in the foil parcels and let your guests open them at the table and experience the mouth watering aroma themselves.

  • Serves 4
  • Preheat oven to 200ºC/400ºF/Gas Mark 6
  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes
  • Dairy Free, Wheat Free, Gluten Free

You will need:

  • 3 red peppers
  • 3 sticks of celery
  • 2-3 handfuls of cherry tomatoes
  • 160g puy lentils
  • 2 tablespoons fresh, chopped parsley
  • 2 tablespoons fresh chopped dill
  • 2 teaspoons Dijon mustard
  • ½ small green chilli, deseeded
  • 4 tablespoons lemon juice
  • 2 teaspoons olive oil
  • 1 tablespoon fresh, chopped dill
  • 4 x 80-100g skinless salmon fillets
  • 4 tablespoons white wine

Preparation

  • Halve and deseed the peppers.  Cut one into julienne strips and the other two into small dice (around 5mm pieces).  Spread the peppers out on a non-stick baking sheet (keep diced and julienned separate) and roast in the oven for 10 minutes, until soft. Remove from the oven and set aside.
  • Finely chop the celery and halve the cherry tomatoes.
  • Cook the lentils in a pan of boiling water for 15-20 minutes until tender.
  • While the lentils are cooking, make the dressing. Place the parsley, dill, mustard, chilli, lemon juice and olive oil in the bowl of a food processor and blitz until smooth.
  • If needed, add a dash of water to get the right consistency.
  • Drain the lentils, tip into a bowl while still warm and toss with half of the dressing (reserve the remaining dressing), the diced roasted peppers, chopped celery, tomatoes and chopped dill. Cover and set aside.
  • Cut four pieces of foil into 20cm squares.  Place one salmon fillet in the middle of each sheet.  Gather up the edges to form a parcel.  Pour a tablespoon of wine over each piece of salmon and seal the parcel so it is air tight.
  • Place the foil parcels on a baking sheet and roast in the over for 10 minutes until the salmon is just cooked through.

To Serve:

  • 120g lambs lettuce, washed
  • Arrange the lamb’s lettuce around the edge of platter.  Spoon the lentil mix into the middle and top with a piece of hot salmon.
  • Garnish with the roasted julienne peppers and serve with the remaining dressing on the side.

Jennifer’s Tip

Grown in the Le Puy region of France, (and the only lentil to be identified by their area of cultivation), puy lentils are considered by many to be the best lentil because of their unique peppery flavour. If you don’t have the time or inclination to cook the lentils, Merchant Gourmet do a great range of vacuum packed cooked Puy lentils available from supermarkets and delis.

For more delicious recipes like this, both Jennifer’s books are available from Amazon.

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