with cucumber and Ballymaloe Relish
Peri peri spiced lentils make a beautiful bed for Ballymaloe-topped poached salmon in this nourishing weekday recipe.
Allergens
Utensils
Tags
Salmon
200 grams
Salad Leaves
120 grams
Honey Mustard Dressing
1 sachet(s)
Cucumber
1 unit(s)
Tomato
2 unit(s)
Lentils
1 pack(s)
Apple Cider Vinegar
1 sachet(s)
Ballymaloe Tomato Relish
1 pot(s)
Peri Peri Seasoning
1 sachet(s)
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Boil a pot of salted water for the salmon.
- Once boiling lower heat to medium-high and add the apple cider vinegar.
- Add the salmon to the pot (skin-side down) and leave to simmer until the fish is cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
- Drain and rinse the lentils in a sieve.
- Place a pan over medium-high heat with a drizzle of oil.
- Fry the lentils with the peri peri spice until warmed through, 3-4 mins. Season to taste with salt and pepper.
- Meanwhile, trim the salad leaves, then chop or tear into bite-sized pieces.
- Trim the cucumber then halve lengthways. Chop widthways into 1cm pieces.
- Roughly chop the tomato.
- Just before serving toss the salad leaves, cucumber and tomato with the honey mustard dressing. Season to taste with salt and pepper.
- Divide the peri peri lentils and tossed salad between bowls.
- Top the lentils with the salmon.
- Drizzle the Ballymaloe relish over the top.
1980
kJ
Energy (kJ)
473
kcal
Energy (kcal)
22.3
g
Fat
3.8
g
of which saturates
35.9
g
Carbohydrate
15.5
g
of which sugars
8.9
g
Dietary Fiber
29.2
g
Protein
80
mg
Cholesterol
6.77
g
Salt
