A wonderful dish combining salmon, lentils and beetroot – dressed with a red-wine reduction and served on a bed of watercress.
Ingredients
- 2 tablespoons olive oil, plus extra to brush
- 1 onion, finely chopped
- 1 1/2 cups (300g) small whole green lentils, rinsed (see Notes)
- 2 tablespoons tomato paste
- 1L (4 cups) hot Massel chicken style liquid stock
- 2 cooked beetroot, peeled
- 2 tablespoons finely chopped flat-leaf parsley
- 800g piece salmon fillet, pin-boned
- 3 fresh bay leaves or dried bay leaves
- 100g mache* or watercress sprigs
Red wine reduction
- 750ml dry red wine
- 1 onion, finely chopped
- 2 garlic cloves, smashed
- 2 fresh bay leaves or dried bay leaves
- 6 black peppercorns
Method
- Step 1For the reduction, place the ingredients in a wide saucepan and bring to the boil. Turn heat to medium-high and cook for 25 minutes or until reduced to 300ml. Strain, discard the solids and set aside.
- Step 2Meanwhile, heat the olive oil in a large deep frypan over medium heat. Add the onion and cook for 10 minutes, stirring occasionally, until softened.
- Step 3Add the lentils, tomato paste, stock and red wine reduction, and simmer over medium heat for 45 minutes or until the lentils are tender and the mixture is thick.
- Step 4Finely chop the beetroot, reserving any juices, and add to the lentils with the parsley. Season to taste with sea salt and freshly ground black pepper, then heat through for a further 3 minutes.
- Step 5Meanwhile, preheat the oven to 200C and line a roasting tray with foil.
- Step 6Brush the salmon skin with the extra olive oil, arrange the bay leaves on top and place the salmon, skin-side, up on the roasting tray. Place in the oven and bake for 10 minutes (the salmon will still be a little opaque) or until it is cooked to your liking. Remove from the oven and allow to rest for 20 minutes.
- Step 7Ladle the lentils onto 4 warmed plates. Cut the salmon into 4 pieces, discard the skin and bay leaves. Break the salmon into large bite-sized chunks and arrange on top of the lentils. Scatter with the lamb’s lettuce or watercress to serve.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1875 kj
Energy
21g
Fat Total
5g
Saturated Fat
38g
Protein
810.9mg
Sodium
10g
Carbs (total)
All nutrition values are per serve
Notes
Whole green lentils are from health food and gourmet shops, and delis. Mache (lamb’s lettuce) is from greengrocers.
TIP: [Jill Dupleix] undercooks the salmon so it’s meltingly tender, but you may prefer to cook it through.
Related Video
- Author: Jill Dupleix
- Image credit: Richard Jung
- Publication: Taste.com.au
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