Lamb's lettuce with steamed salmon, lentils and apples caramelized in honey and rosemary

Ingredients for 2 servings:

• 100 g lamb’s lettuce
• 80 g lentils, red
• 2 tomatoes
• 1 apple
• 8 tbsp cream
• Vinegar, mild, e.g. apple or raspberry vinegar
• 2 tsp mild mustard
• Salt
• 1 tsp dill, frozen or fresh dill to taste
• 2 salmon fillets
• 3 tsp honey
• 1 pinch(s) rosemary
• pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Wash the lamb’s lettuce and the red lentils. Boil the red lentils in a little water and salt for 10 minutes. I personally simply place a suitable sieve insert on the pot and add the salmon to steam it, covered of course. This works wonderfully, and the thawed fish turns out delicious. Of course, everyone can do it however they like, and fried salmon will also taste good here. While the fish and lentils are cooking, arrange the lamb’s lettuce on the plates, dice the tomatoes and arrange them on the side, core and dice the apples, and set them aside. For the salad dressing, mix the cream with vinegar, mustard, and dill, and season with salt. In the meantime, the lentils and salmon should be ready. Drain the lentils and pour them over the salad. Season the salmon with salt and pepper and arrange it on top of the salad. I use the residual heat from the pot to add the honey and rosemary, then toss the apples in the melted honey for about 30 seconds. The apples, along with their juices, are then poured over the salad. The salad dressing is then added, and the salad is ready. I like this salad because it’s both fresh and filling, and I also like the combination of sweet and salty.