Honey Mustard Grilled Salmon with Green Lentils
This is a delicious, nutritious and quick supper dish!
How to make
Precook the lentils (these can be made in advance so there is no need to pre-soak).
Rinse & drain the lentils. Put them in a saucepan and cover with 3x their volume of water, ½ an onion cut in half (add veggie stock and some white wine for extra flavour) and a bayleaf.
Bring to the boil & simmer for 20 - 25 mins, until the lentils are firm to the bite. Drain. Remove onion and bayleaf. If preparing ahead store in fridge until needed.
Turn the grill to high and line a baking tray with foil. Mix the lemon zest and juice, mustard and honey together to make a dressing.
Put the salmon on the tray, brush with a little of the dressing, then grill for 5 - 7 mins until it flakes easily when tested with a knife (there is no need to turn the salmon over).
Meanwhile, heat the oil in a wok and cook the spring onions and beetroot for a minute or two. Tip in the lentils with 4 tbsp water, cover the pan and cook for 2 mins to heat through. Tip into a bowl and toss with the remaining dressing, the basil and rocket. Serve with the salmon.
All the items in bold can be found in the shop
Zest and juice 1 lemon
2 tsp wholegrain mustard
1 tbsp runny honey
2 skinless salmon fillets
2 tsp rapeseed oil
5 spring onions
175g cooked beetroot (not in vinegar)
10 basil leaves
2 big handfuls of rocket
120g pre-cooked green lentils
½ small onion
Vegetable stock / white wine