Pick up tips from the French chef's popular lunchtime spot when recreating this Salmon With Warm Lentil Salad.
Salmon With Warm Lentil Salad
Pascal Tepper
Ingredients
- 160g Salmon filet (slow cooked)
- 80g Le puy lentils (boiled)
- 10g Sundried tomatoes
- 30g Artichoke hearts
- 20g Grilled onions
- 10g Red onions
- 2g Garlic (finely chopped)
- 30g Button mushrooms
- 20g Olive oil
- 20g Balsamic vinegar
- 10g Wild baby rocket
- 2g Salt and Pepper (to taste)
Directions
- In a non-stick omelet pan at medium heat, fry the salmon filet until golden brown on both sides and keep warm in the salamander.
- While the salmon rests, prepare a pan on medium heat with olive oil, add chopped onions, sauté chopped garlic for 1 minute, add button mushrooms, artichoke, and sautéed lentils.
- Then add grilled onions and sun-dried tomatoes, before dressing with balsamic and seasoning.
- Arrange baby rocket on a salad plate then add the warm salad.
- Arrange the salmon filet on top and drizzle olive oil.
Information
- Category
- Main Dishes
- Cuisine
- French