Sweet and sour salmon fillets on a bed of lentils
Ingredients
for 4 person
| 2 ½ dl | orange juice |
| 1 ½ dl | balsamic vinegar |
| 1 tbsp | ginger, finely grated |
| 2 tbsp | sunflower oil |
| 1 | onion, coarsely chopped |
| 300 g | lentils |
| 5 dl | vegetable bouillon |
| 200 g | vine-ripened tomatoes, cut in half |
| salt and pepper to taste |
| oil, for frying | |
| 4 slice | salmon fillet (organic), approx. 140 g each |
| ¾ tsp | salt |
| pepper |
How it's done
Lentils
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.
Salmon
Heat the oil in a non-stick frying pan. Fry the salmon fillets for approx. 3 mins. on each side, season.
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