Salmon with honey butter on beluga lentils

Ingredients for 4 servings:

• 4 salmon fillets
• 80 g butter
• 2 tsp chili flakes
• 40 g honey
• 100 g beluga lentils
• 80 g cherry tomatoes, quartered
• 1 shallot(s), finely chopped
• 5 g mustard, medium hot
• 25 ml white wine vinegar
• 45 ml olive oil
• salt and pepper

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes

Preheat oven to 180°C (top/bottom heat). Pat the salmon fillets dry and season with a little salt and pepper. Heat an ovenproof frying pan and sear the salmon over medium heat for a total of 4 minutes on each side. Place the frying pan on medium heat in the preheated oven and sear for a maximum of 10 minutes. To make the honey butter, mix the butter with chili flakes and honey in a small bowl and set aside. Simmer the lentils in water for about 25 minutes until soft. Use twice as much water as the lentils. To make the vinaigrette, finely chop a small shallot, mix it with the mustard, vinegar and olive oil in a bowl and season with salt and pepper. Once the lentils are cooked, transfer them to a bowl, pour in the vinaigrette and let it sit for a while. Finally, stir in the cherry tomatoes. Arrange the lentil salad on a plate, top with the salmon, and drizzle with honey butter. Per serving, approximately 600 kcal