Salmon on Bed of Lentils

Name: Salmon on Bed of Lentils
Total time: 1 h 45 min
Yield: 4
Ingredients: 0.875 cup yellow Lentils; 1 Tbsp melted butter; 1 shallot (finely chopped); 0.75 inch fresh ginger (peeled and grated); 0.5 red chili pepper (finely chopped); 1 cup Pumpkin (e. g. Hokkaido, diced); 0.25 cup vegetable stock; 0.5 tsp Turmeric; 0.5 tsp Curry powder; Cumin powder; 2 sprigs cilantro (leaves chopped); Lime juice; 1 Red onion (chopped); 1 Tbsp melted butter; 1 Tbsp honey; 4 Tbsps dry Red wine; 0.333 cup soft Goat cheese (chopped); 2 cups fresh Spinach; Nutmeg; 4 fresh Salmon fillet (about 5 ounces each); lemon juice; 2 cups mixed Lettuce

with goat Cheese

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Difficulty:

easy

Difficulty

Preparation:

1 hr

Preparation

ready in 1 hr 45 min.

Ready in

Healthy, because

Even smarter

This is an incredibely heart-healthy dish that nourishes your whole body, from the fiber-packed lentils to the salmon which contains omega-3 fatty acids. The spinach also adds valuable iron, which helps support healthy blood.

If you are trying to cut calories omit the goat cheese.

Author of this recipe:

EAT-SMARTER

all recipes of this author

Ingredients

for

servings

For the lentils: ⅞ cup yellow Lentils; 1 Tbsp melted butter; 1 shallot (finely chopped); ¾ inch fresh ginger (peeled and grated); ½ red chili pepper (finely chopped); 1 cup Pumpkin (e. g. Hokkaido, diced); ¼ cup vegetable stock; ½ tsp Turmeric; ½ tsp Curry powder; Cumin powder; 2 sprigs cilantro (leaves chopped); Lime juice

For the honey and goat's cheese glaze: 1 Red onion (chopped); 1 Tbsp melted butter; 1 Tbsp honey; 4 Tbsps dry Red wine; 0.333 cup soft Goat cheese (chopped)

Plus: 2 cups fresh Spinach; Nutmeg; 4 fresh Salmon fillet (about 5 ounces each); lemon juice; 2 cups mixed Lettuce

How healthy are the main ingredients?

Pumpkin Lentil Goat cheese Spinach honey shallot

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Preparation steps

Cook the lentils in boiling salted water for 15-20 min.

Heat the Nuttelex in a pot and fry the shallot, ginger and chilli. Add the pumpkin, fry for a few minutes then add the stock. Stir in the spices (apart from the coriander) and cook on a medium heat for around 10 min.

Drain the lentils and mix with the vegetables and the coriander. Season with salt, pepper and a dash of lime juice. Leave to cool slightly.

To make the glaze, fry the onions in the Nuttelex and season with salt, pepper and honey. Add the wine and stir in the cheese. Puree with a hand blender and keep warm.

Place the spinach in a pot and allow to wilt on a high heat. Season with salt, ground black pepper and nutmeg.

Drizzle the salmon with lemon juice and leave to steep for 10 min. Season with salt and white pepper and fry in hot pan on both sides.

Arrange the lentils on plates using a garnish ring, place the spinach on top and then add the fish. Drizzle with the glaze, add the lettuce and serve.

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