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Salmon with braised lentils & horseradish cream
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Tangy horseradish cream adds zest to this quick and flavorful fish dish.
Ingredients:
  • 85g (1/3 cup) creme fraiche
  • 20.00 ml horseradish cream
  • 80ml (1/3 cup) red wine
  • 185ml (3/4 cup) beef stock
  • 1 x 400g can brown lentils, drained, rinsed
  • 1 red onion, halved, thinly sliced
  • 1/2 tsp dried tarragon
  • 4 (about 120g each) skinless salmon fillets
  • 18.20 gm olive oil
  • 500.00 ml baby spinach leaves
  • Lemon wedges, to serve
Instructions:
  • In a small bowl, mix the creme fraiche and horseradish cream together. Season with salt and pepper to taste.
  • In a saucepan over medium heat, simmer wine and stock until reduced by half, about 10 minutes. Add lentils, onion, and tarragon, and cook for an additional 2 minutes until lentils are warmed through.
  • Next, generously coat the salmon with olive oil and sprinkle with salt. Heat a large non-stick frying pan over medium-high heat. Place the salmon in the pan and sear each side for 3 minutes for a medium doneness or until desired level of cooking is achieved.
  • Plate the lentil mixture and spinach leaves, then place the salmon and a dollop of the creme fraiche mixture on top. Serve with lemon wedges immediately.

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