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BAKED SALMON WITH WARM PUY LENTIL SALAD

July 15, 2015

I am reading and reading to find what I can eat with anti-inflammatory effects to aid my IBD. Tonight’s supper came from an extract taken from a book on a google page and I’m not sure of the source but I found similar recipes on various communal webpages.

Firstly prepare the marinade for the salmon. (My quantities are for 2 people)

1. Mix 2 tsp rapeseed oil, 2 tsp honey, 4 tsp Dijon mustard, 4 tsp ginger paste, 1 tsp turmeric.

2. Gently turn the salmon pieces in the marinade and leave aside while the oven pre heats to 180 degrees.

Marinade the salmon

Marinade the salmon

3. Put 80g Puy lentils into a pan and cover with water. Bring to the boil and simmer until tender.

4. Chop 8 cherry tomatoes and very finely chop a small red onion.

Chop the onion very finely

Chop the onion very finely

5. Mix 1 tsp garlic paste, 4 tsp lemon juice, 4 tsp rapeseed oil, and chopped parsley. Season with salt and pepper.

Then the fennel and orange salad. Couldn’t be simpler.

6. Shave the fennel on a mandolin or finely with a knife.

7. Peel and segment the orange ensuring any juice goes into the fennel too. Toss together.

8. Bake the salmon for 20 minutes.

9. Drain the lentils and mix them with the tomato and onion mixture.

Serve with the salmon. This was a light and tasty supper and I’ll definitely make it again.

Baked Salmon with warm Puy Lentil Salad and Fennel and Orange Salad

Baked Salmon with warm Puy Lentil Salad and Fennel and Orange Salad

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