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Salmon with red-wine lentils and beetroot
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Prep Time:
40 minutes
Cook Time:
65 minutes
Total Time:
105 minutes
Elegant salmon and lentil dish with beetroot, red wine reduction, and watercress.
Ingredients:
  • 36.40 gm olive oil, plus extra to brush
  • 2.00 onion, finely chopped
  • 300g lentils
  • 44.40 gm tomato paste
  • 1L (4 cups) hot chicken style liquid stock
  • 2 cooked beetroot, peeled
  • 40.00 ml finely chopped flat-leaf parsley
  • 800g piece salmon fillet, pin-boned
  • 3 fresh bay leaves or dried bay leaves
  • 100g mache* or watercress sprigs
  • 750ml dry red wine
  • 2 garlic cloves, smashed
  • 2 fresh bay leaves or dried bay leaves
  • 6 black peppercorns
Instructions:
  • In a wide saucepan, combine the ingredients and bring to a boil. Reduce heat to medium-high and simmer for 25 minutes until mixture is reduced to 300ml. Strain out solids, and set aside the reduction.
  • Heat olive oil in a large deep frypan over medium heat. Cook onion for 10 minutes, stirring occasionally, until softened.
  • Combine the lentils, tomato paste, stock, and red wine reduction in a pot. Simmer over medium heat for 45 minutes, or until the lentils are tender and the mixture has thickened to perfection.
  • Dice the beetroot, saving any juices, and mix with the lentils and parsley. Season with sea salt and freshly ground black pepper to your liking, and heat for an additional 3 minutes.
  • Preheat your oven to 200C and prepare a roasting tray by lining it with foil.
  • Coat the salmon skin with additional olive oil, layer the bay leaves on top, and place the salmon skin-side up on the roasting tray. Bake in the oven for 10 minutes (salmon should still be slightly translucent) or until desired doneness. Let it rest for 20 minutes after removing from the oven.
  • Divide the lentils evenly among 4 warm plates. Cut the salmon into 4 pieces, remove the skin and bay leaves. Break the salmon into large bite-sized chunks and place on top of the lentils. Garnish with lamb's lettuce or watercress before serving.

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