Chef Bihi Organic Salmon with Green Lentils and Young Spinach Shoots
Dive into this delectable recipe that honors the rich flavors of French cuisine. Imagine the perfect harmony of tender salmon, hearty lentils, and vibrant young spinach leaves all on your plate. Are you ready to create a dish that will impress your family and friends?
Recipe Information
- Servings: 4
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Difficulty: Easy
Ingredients
- 1 cup green lentils
- 1 yellow onion, sliced
- 4 beautiful fillets of organic or wild salmon
- 2 tablespoons whole grain mustard
- 200 ml cream
- 1 pinch fleur de sel (flower of salt)
- Freshly ground black pepper to taste
- Fresh young spinach shoots (as needed)
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
Instructions
- Slice the onion thinly.
- Cook the lentils: In a saucepan, combine 1 part lentils to 3 parts water, bring to a boil, and cook without salt for 20 minutes until all the water is absorbed.
- Wash the young spinach shoots thoroughly.
- In a wok or frying pan, sauté the sliced onion until soft.
- Add the cream, mustard, soy sauce, a little salt, and pepper, and let it simmer on low heat to reduce slightly.
- Stir the cooked lentils into the cream-mustard mixture.
- In a hot pan, quickly sear the salmon fillets for a brief moment; it’s best when the fish is just slightly cooked through.
- In a salad bowl, place the young spinach shoots, drizzle with rice vinegar, and toss gently.
Notes
You can also add some chorizo chips for an extra kick if desired!
Recipe Tips
- For the best flavor, use fresh ingredients.
- If you can’t find fleur de sel, you can substitute it with sea salt.
Nutritional Information
Calories per serving: 450 | Protein: 35g | Carbs: 30g | Fats: 20g
Frequently Asked Questions (FAQ)
1. Can I use other types of fish?
Absolutely! You can substitute the salmon with trout or tilapia for a different flavor profile.
2. How can I make this recipe dairy-free?
To make this recipe dairy-free, use coconut cream instead of regular cream.
3. What can I serve with this dish?
This dish pairs well with roasted vegetables or a light salad for a complete meal.
4. Can I prep the lentils ahead of time?
Yes! Cooked lentils can be made in advance and stored in the refrigerator for up to 4 days.
5. What are some variations for this recipe?
You can add different herbs like dill or parsley for added flavor and garnish!
