A wonderful dish combining salmon, lentils and beetroot - dressed with a red-wine reduction and served on a bed of watercress.
- For the reduction, place the ingredients in a wide saucepan and bring to the boil. Turn heat to medium-high and cook for 25 minutes or until reduced to 300ml. Strain, discard the solids and set aside.
- Meanwhile, heat the olive oil in a large deep frypan over medium heat. Add the onion and cook for 10 minutes, stirring occasionally, until softened.
- Add the lentils, tomato paste, stock and red wine reduction, and simmer over medium heat for 45 minutes or until the lentils are tender and the mixture is thick.
- Finely chop the beetroot, reserving any juices, and add to the lentils with the parsley. Season to taste with sea salt and freshly ground black pepper, then heat through for a further 3 minutes.
- Meanwhile, preheat the oven to 200C and line a roasting tray with foil.
- Brush the salmon skin with the extra olive oil, arrange the bay leaves on top and place the salmon, skin-side, up on the roasting tray. Place in the oven and bake for 10 minutes (the salmon will still be a little opaque) or until it is cooked to your liking. Remove from the oven and allow to rest for 20 minutes.
- Ladle the lentils onto 4 warmed plates. Cut the salmon into 4 pieces, discard the skin and bay leaves. Break the salmon into large bite-sized chunks and arrange on top of the lentils. Scatter with the lamb's lettuce or watercress to serve.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set