Salmon with braised lentils & horseradish cream

A dollop of tangy horseradish cream tops off this juicy fish dish thats ready in a dash.

Recipe «Salmon with braised lentils & horseradish cream» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 85g creme fraiche, 1 tbsp horseradish cream, 80ml red wine, 185ml Massel beef stock, 1 x 400g can brown lentils, drained, rinsed , 1 red onion, halved, thinly sliced, 1/2 tsp dried tarragon, 4 skinless salmon fillets , 1 tbsp olive oil, 2 cups baby spinach leaves, Lemon wedges, to serve.

Ingredients:

• 85g creme fraiche 
• 1 tbsp horseradish cream 
• 80ml red wine 
• 185ml Massel beef stock 
• 1 x 400g can brown lentils, drained, rinsed 
• 1 red onion, halved, thinly sliced 
• 1/2 tsp dried tarragon 
• 4 skinless salmon fillets 
• 1 tbsp olive oil 
• 2 cups baby spinach leaves 
• Lemon wedges, to serve 

Instructions

1. Combine the creme fraiche and horseradish cream in a small bowl. Taste and season with salt and pepper.
2. Place wine and stock in a saucepan over medium heat. Bring to a simmer and cook for 10 minutes or until the liquid has reduced by half. Stir in the lentils, onion and tarragon. Cook for a further 2 minutes or until the lentils are warmed through.
3. Meanwhile, rub the salmon with olive oil and season with salt. Preheat a large non-stick frying pan over medium-high heat. Add the salmon and cook for 3 minutes each side for medium or until cooked to your liking.
4. Divide the lentil mixture and spinach leaves among serving plates. Top with the salmon and a dollop of the creme fraiche mixture. Serve immediately with lemon wedges.