for 4 people

Lentil salad

200 g	beluga lentils (beluga)
	water, boiling
1 tbsp	coarse-grain mustard
2 tbsp	balsamic vinegar
1 tbsp	olive oil
½ tsp	coriander seeds
¼ tsp	salt
1	apple, cut into cubes
4 sprig	coriander, finely chopped

Salmon

4	salmon fillets with skin (each approx. 150 g)
1 tbsp	olive oil
½ tsp	salt
25 g	butter
1 tbsp	coarse-grain mustard

How it's done

Lentil salad

Cook the lentils in boiling water for approx. 20 mins. until soft, drain. Whisk the mustard, balsamic and oil in a bowl, season. Add the apple, coriander and lentils to the dressing, mix.

Salmon

Heat the oil in a non-stick frying pan. Season the salmon, fry (skin side down) for approx. 5 mins. Reduce the heat, turn the salmon over, fry for a further 3 mins. Add the butter and mustard, turn the salmon in the mustard butter, serve with the lentil salad.

Show complete recipe