Seared Salmon with Lentil Salad

Seared salmon with lentil salad
Salmon and lentil salad
You can replace the lentils with a can of chickpeas or cannellini beans.

Serves 4

Shopping tip
You can replace the lentils with a can of chickpeas or cannellini beans. You will find all these in the canned section of the supermarket, be sure to rinse them once opened and allow to drain well.


4x (160-180g each) salmon fillets, skin on
1 tbs olive oil
Lemon wedges, to serve

Lentil salad
1 tbs red wine vinegar
1 tbs extra virgin olive oil
400g can lentils, rinsed, drained
200g cherry tomatoes, halved
1 Lebanese cucumber, quartered lengthways, chopped
100g baby spinach or rocket leaves


1. Place the salmon, skin-side up, on a chopping board and pat dry with paper towel, this helps keep skin crisp. (Cooking the salmon with the skin on holds it together while cooking and helps the salmon stay moist).
2. Heat a non-stick frying pan over medium-high heat until hot. Add half the oil, cook 2 pieces of salmon at a time (adding too much food to the hot pan at once, drops the temperature of the pan which means the salmon stews rather than seals retaining all natural juices), skin-side down, for 4 minutes. Spray top of the salmon lightly with oil, season with freshly ground black pepper, turn and cook for 2-3 minutes for medium or until cooked to your liking (salmon is best served medium-still a little pink in the centre as it retains its soft moist texture).
3. Transfer to a tray, skin side up (this helps keep the skin crisp), cover loosely with foil to keep warm while cooking the remaining salmon (standing the salmon allows it to complete its cooking process right).
4. Meanwhile, whisk the vinegar and olive oil in a bowl together until well combined. Add the lentils, tomatoes and cucumber and toss to coat. Add the spinach, season with freshly ground black pepper then toss gently.
5. Divide the salad onto serving plates. Serve with the salmon and lemon.
Tips for buying fresh salmon
* When choosing a whole fish, look at the eyes of the fish, they should be bright and clear, and the skin should moist.
* Salmon fillets and steaks should have a shiny, moist appearance, with no browning around the edges. Gently press the flesh of the salmon to make sure it springs back slightly.
* Check how the fish smells, it should have a pleasant fresh sea smell. Avoid any fish with a strong, unpleasant aroma.

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