Crispy Skin Salmon With Lemon Infused Lentils
Directions
Place lentils in a medium saucepan with 3 cups of water, lemon rind and juice and stock powder. Bring to boil, reduce heat and simmer until lentils are soft and most of the liquid has been absorbed, approximately 20-25 minutes. Turn off the heat, cover and set aside until ready to serve.
Heat oil in saucepan. Place salmon fillets, skin side down into the pan and cook until skin is golden brown and crips. Flip over and cook for a further few mintues, until salmon is still just pink in the middle. Season to taste.
Just before serving, stir dill through lentils and season to taste.
To serve, divide lentils onto 4 plates and top with a salmon fillet. Sprinkle extra dill on top and place lemon wedge on the side.
- Could be served with steamed or stir fried vegies, or salad in the warmer months.
- Other fish could be used in place of salmon, such as tuna, whiting or John Dory fillets.
- This dish could also be made into a hearty salad in the warmer months. Just cool both the lentils and salmon in the fridge and serve by flaking the cooled salmon (omitting the skin) and tossing through the lentils. Freshen by adding lemon juice and more fresh dill.
- A small amount of mayonnaise could also be stirred through prior to serving.
- 1 cup McKenzie's French Style Lentils
- 1 lemon, rind finely grated & juiced
- 1 tsp vegetable stock powder
- 2 tbs oil
- 4 salmon fillets, skin on
- To taste, McKenzie's Australian Natural Sea Salt Grinder
- To taste, McKenzie's Whole Black Peppercorn Grinder
- 4 lemon wedges, to serve
- 1 tbs fresh dill, chopped, plus extra to serve
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