John Myers
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Salmon Fillet with Red Lentils and Beetroot
The perfect salmon fillet with red lentils and beetroot recipe with a picture and simple step-by-step instructions.
Red lenses:
- 100 g Red lenses
- 1 tbsp Olive oil
- 200 ml Vegetable broth (1 teaspoon instant)
- 1 tsp Red Thai curry paste
- 0,25 tsp Chili powder
- 100 g Tangerine oranges
Salmon fillet:
- 2 Salmon fillets of 125 g
- 4 Strong pinches of salt
- 4 Strong pinches of pepper
- 2 tbsp Breadcrumbs
- 2 tbsp Olive oil
Beetroot:
- 100 g Beetroot sliced (glass)
Serve:
- 2 Lamb’S lettuce plant
- 4 Mandarin wedges
Red lenses:
- Drain the tangerine oranges and cut into pieces. Briefly fry the lentils in a saucepan with olive oil (1 tbsp), deglaze / pour the vegetable stock (200 ml) and simmer for about 15 minutes on a low flame with the lid closed. Season with red Thai curry paste (1 teaspoon) and chili powder (¼ teaspoon), fold in the sliced mandarin oranges and keep warm.
Salmon fillet:
- Pepper and salt the salmon fillet (defrosted!) On both sides, turn / roll in breadcrumbs and fry in a pan with olive oil (2 tbsp) on both sides until golden-brown.
Serve:
- Serve the salmon fillet with red lentils and beetroot, garnished with lamb’s lettuce and mandarins.
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