Puy lentils with seared salmon - Good Food Middle East
Enjoy the health benefits of salmon in this dish, or make a vegan version (see tip, below). Save leftover lentils for quick meals later in the week
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Cooking tools:
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Whisk
- Spoon
- Tongs
- Serving platter
Ingredients
- 160g dried puy lentils or lentilles vertes
- 2 bay leaves
- 2 tbsp rapeseed oil , plus extra for the salmon
- 2 onions (350g), finely chopped
- 180g celery , thinly sliced
- 320g carrots , finely diced
- 2 tbsp soft thyme leaves
- 1 tbsp wholegrain mustard plus 1 tsp
- 2 tbsp raw apple cider vinegar
- 10g flat-leaf parsley , chopped
- 1 tsp wholegrain mustard
- 2 skin-on salmon or trout fillets (260g)
- balsamic vinegar , for drizzling
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