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Atlantic Salmon & Lentils
Reg serves up a tasty fish dinner.
ingredients
1kg potatoes
4 tablespoons olive oil
1 tablespoon chopped rosemary
salt to taste
1 onion, finely diced
3 medium carrots, finely diced
2 sticks celery, finely diced
400g can lentils
1 tablespoon balsamic vinegar
1 tablespoon chopped parsley
salt and pepper
6 atlantic salmon fillets
2 tablespoons capers, drained
method
1. Peel potatoes and cut into 2cm cubes. Heat 2 tablespoons of oil in a pan: add the potatoes, rosemary and a little salt. When the potatoes are almost cooked, transfer them with a slotted spoon to an ovenproof dish. Finish cooking in a preheated 180C oven so they go crispy.
2. Put the onion, carrots and celery into a pan with 2 tablespoons of oil. Cook until a light golden colour. Add the lentils. When the lentils are hot, take off the heat and add the balsamic vinegar, parsley, salt and pepper to taste. Keep warm.
3. Put the salmon fillets on a baking tray and cook in the hot oven for 8-10 minutes.
4. Stir the capers through the warm potatoes.
5. To serve, put lentil mixture on the plate and sit the fish on top. Spoon potatoes over the fish.
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