Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Simmer the lentils in boiling water over a medium heat for approx. 20 mins., drain, season with salt, set aside.
Combine the lemon zest, lemon juice and oil in a bowl, season, mix in the chervil and radish greens. Add the radishes, carrots and reserved lentils, mix.
Heat the oil in a non-stick frying pan. Add the rhubarb, stir fry for approx. 2 mins. Add the yacon syrup, simmer for approx. 2 mins., mix into the salad with the resulting liquid. Heat the oil in the same pan. Fry the salmon for approx. 3 mins. on each side, serve on top of the salad.
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