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Salmon & lentils with avocado & chermoula salad
Salmon & lentils with avocado & chermoula salad
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Travel the world in 30 minutes with this quick and easy recipe. Challenge yourself and see how fast you can make it!
Ingredients:
  • 200g (1 cup) red lentils
  • 4 x 200g pieces skinless pin-boned salmon fillet
  • 2 avocados
  • 1 bunch coriander
  • 2 lemons
  • 3 cloves garlic
  • 6.25 gm ground cumin
  • 3.75 gm sweet paprika
  • 20.00 ml red wine vinegar
  • 80ml (1/3 cup) olive oil
Instructions:
  • Start by thoroughly washing the coriander. Set aside 1/4 cup of the leaves. Place the rest of the coriander, including the roots, stems, and remaining leaves, into a food processor. Squeeze the lemons and pour the juice into the food processor along with the garlic, cumin, paprika, vinegar, oil, and 1/2 teaspoon of salt. Blend everything together until you achieve a smooth consistency. You should end up with 1 cup of chermoula.
  • Simmer lentils in a pot of bubbling water for 12 minutes or until they are soft.
  • Preheat the grill to high. Place the salmon on a greased oven tray and generously drizzle each piece with 1 tablespoon of flavorful chermoula. Grill for 8 minutes or until perfectly cooked. Let it rest for 5 minutes before serving.
  • Prepare the salad by cutting the avocados in half and removing the pits. Score the flesh into 1cm pieces while still inside the skin. Scoop out the flesh with a large spoon, placing it in a bowl. Add the rest of the chermoula and mix gently to combine.
  • After draining lentils, season with salt and pepper, toss with 1 tablespoon oil, and transfer back to the pan. Divide into bowls, top with salmon, spoon avocado and chermoula salad over it, and finish with reserved coriander leaves scattered on top. Enjoy your meal!

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