Roast Salmon with Cucumber, Beetroot and Dill Lentils
A quick and tasty supper to pick you up at the end of the week. Ready in 15 minutes and delicious with a chilled glass of white wine.
Perfect for a Friday night with or without guests.
Method
Serves 4
Pre-heat Oven 220c/200c Fan/Gas Mark 6
Remove the salmon from the packs and wipe dry with kitchen roll. Rub with the olive oil and place on a baking tray covered in baking parchment.
Season the salmon with salt and pepper and place in the oven on the top shelf.
Meanwhile, empty the lentils into a large bowl and break them apart so they are well separated. Chop the shallots, halve and slice the beetroot and add to the bowl. Peel the cucumber and halve it lengthways. Remove the seeds by running a teaspoon down the centre of each half. Finally, slice the cucumber thinly widthways and add to the beetroot, shallots and lentils.
To make the dressing, whisk together the oil, mustard and vinegar until it has emulsified and you can’t see any separate oil drops. Season to taste.
Chop the dill and add almost all of it to the salad along with the dressing. Stir gently but thoroughly to ensure all the ingredients have a good coating of the dressing. Check and adjust the seasoning and set aside.
Make the sauce by mixing together the creme fraiche and horseradish in a ramekin or small dish. Season to taste.
When the salmon is ready, remove it from the oven. Divide the lentil salad and salmon between the plates and add a good dollop of the sauce to each plate.
Serve immediately.
Ingredients
4 x 130g salmon fillets
1 tbsp olive oil
Salad
2 x 250g packs of ready-made puy lentils
2 small eschalion shallots
160g cucumber peeled and sliced
160g steamed beetroot sliced
15g fresh dill finely chopped
4 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp white wine vinegar
Fine sea salt and freshly ground black pepper
Sauce
130g creme fraiche
2 heaped tsp creamed horseradish
Fine sea salt and freshly ground black pepper for seasoning
