Salmon on beluga lentils

Ingredients for 4 servings:

• 4 pieces of salmon (125 g each), frozen
• 300 g beluga lentils
• 1 onion(s)
• 1 lemon(s)
• 100 g grapes, blue
• 1 bunch of spring onions
• 20 g butter
• 800 ml vegetable stock
• 400 ml balsamic vinegar, light
• 2 tbsp honey
• 3 tbsp olive oil
• 2 tbsp cress, picked
• Grapes for decoration
• Lemon slice(s) for decoration
• some salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Thaw the salmon, rinse, pat dry, season with salt and pepper, and set aside. Peel and trim the onion, then finely dice it. Trim, wash, and halve the spring onions. Squeeze the lemon. Wash and pick the blue grapes. Sauté the onions in a saucepan with 1 tablespoon of oil over medium heat until translucent. Rinse and drain the lentils in a sieve. Then add them to the pan with the broth, bring to a boil, and simmer gently according to the package instructions. Meanwhile, in a second saucepan, reduce the balsamic vinegar and honey over high heat until reduced by about 1/4, until the balsamic vinegar becomes slightly sticky and tastes sweet. Drain the lentils in the sieve and let drain. Then return the lentils to the pan, add the balsamic vinegar, and mix. Season with salt and pepper, then set aside and let it steep. Heat the olive oil in a pan over medium heat and add the salmon. Drizzle with lemon juice and cook for about 2 minutes on each side. Then remove the salmon from the pan, wrap it in aluminum foil, and set aside briefly. In the same pan, heat the butter and cook the spring onions and grapes over low heat for about 3 to 4 minutes. To serve, mix the balsamic lentils with the spring onion and grape mixture and arrange the salmon on top. Sprinkle with cress and garnish with raw grapes and lemon slices.