Sweet and sour salmon fillets on a bed of lentils

Sweet and sour salmon fillets on a bed of lentils

Total: 25 Min. | Active: 25 Min.
Nutritional value / people: 709 kcal
, Fat: 31 g
, Carbohydrate: 54 g
, Protein: 46 g


4 people


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


2 ½ dl orange juice
1 ½ dl balsamic vinegar
1 tbsp ginger, finely grated
2 tbsp sunflower oil
1 onion, roughly chopped
300 g lentils
5 dl vegetable bouillon
200 g vine-ripened tomatoes, halved
salt and pepper to taste


oil for frying
4 slices salmon fillet (organic) (approx. 140 g each)
¾ tsp salt
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How it's done


Bring the orange juice, vinegar and ginger to the boil, reduce to half the amount. Put the reduction to one side. Heat the oil, sauté the onion, add the lentils and continue to cook. Pour in the stock and bring to the boil. Cover and simmer over a medium heat for approx. 40 mins. Add the tomatoes, season.


Heat the oil in a non-stick frying pan. Fry the salmon fillets for approx. 3 mins. on each side, season.

Good to know
Serve: Serve the salmon on top of the lentils, drizzle with the reduction.

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