Oven Roasted Salmon Fillet with Lentils
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 1.2 | kg | Salmon |
| 150 | g | Plain flour |
| 30 | ml | Sunflower oil |
| 800 | g | Leeks prepared & sliced |
| 1 | l | KNORR Paste Bouillon Rich Vegetable 1kg |
| 45 | g | Ginger fresh prepared & grated |
| 400 | g | Puy lentils |
| 10 | g | Parsley & chopped |
| 5 | g | Sage & chopped |
| 1 | pc | Lemon |
Preparation
Advance preparation
Trim any excess skin and remove bones from the salmon fillets.
1. Pass the salmon through flour and place on a tray.
2. Make up bouillon with 25g paste per 1ltr of boiling water.
3. Place leeks, lentils, ginger and sage in a small saucepan, cover with the bouillon and bring to the boil. Simmer until lentils are just cooked. Drain and keep hot.
4. Heat oil in a saucepan to medium to high heat and fry off salmon fillets til golden brown on both sides and thoroughly cooked.
5. Serve salmon on a large heated plate, on a bed of Puy lentils, garnished with parsley and lemon wedges.
