
- Serves 4
- Prep Time: 30 mins
- Cook Time: approx 30 mins
Ingredients
- 4 Salmon Fillets (skin on)
- 600 g Puy Lentils
- 4 Cooking Chorizo (diced)
- 2 Carrots (small dice)
- 2 sticks Celery (small dice)
- 1 onion (small dice)
- Small bunch Fresh Parsley (chopped)
- 250 ml Chicken Stock
- 300 ml Tomato Passata
- 50 ml red wine vinegar
- 1 Roasted Red Pepper (small dice)
- 2 cloves Garlic
- Rapeseed oil for cooking
Method
-
1
For the lentil stew heat a tbsp of rape seed oil in a large sauce pan, add the diced chorizo and cook out until the chorizo colours and the oil goes a deep orange colour. Add the diced vegetables and the garlic and fry for a further 2 minutes
-
2
Add the chicken stock and pasata and bring to a gentle simmer. Add the lentils and simmer for 30 mins
-
3
In a heavy based frying pan heat a little rapeseed oil and place the salmon fillets in skin side down. Leave for 2-3 mins until you see the flesh of the fish changing colour up the sides
-
4
Flip the salmon over ensuring you have a nice golden brown crispy skin cook on the based for a further 3 mins. I like to serve my salmon slightly pink in the middle if you prefer it cooked through then cook for 4 minutes on each side
-
5
To finish the dish at the chopped parsley and red wine vinegar to the lentil stew.
-
6
To assemble the dish spoon the lentil stew into 4 warmed serving dishes and top each with a salmon fillet.
Comments
Kindly contributed by Chef Mark Heirs