HairyHeaven
Senior Member
1 each small carrot, celery stick, brown onion & garlic clove, finely diced
1 bay leaf
2x 240g tins lentils
3/4 cup chicken (or veg) stock
200g spinach chopped
150ml cooking cream
punnet grape tomatoes
4x skin on salmon fillets
Olive oil, sugar, salt & micro herbs
Preheat oven to 180C. Halve tomatoes, sprinkle with sugar & drizzle with olive oil & bake until soft
Heat pan on med heat & coat with olive oil. Add mirepoix, garlic & bay leaf & cook until soft. season. Add lentils & chicken stock & cook until stock reduced by half. Add spinach & cream & cook until wilted
Pat fish dry & remove any pin bones. Sprinkle skin with salt. Heat a pan over med-high heat then add oil. Place fish skin-side down & cook for 3 mins. Turn & cook for 1-2 mins.
Divide spinach lentil mix between plates, add salmon, tomatoes & dress with micro herbs (I used pea sprout tops)
1 bay leaf
2x 240g tins lentils
3/4 cup chicken (or veg) stock
200g spinach chopped
150ml cooking cream
punnet grape tomatoes
4x skin on salmon fillets
Olive oil, sugar, salt & micro herbs
Preheat oven to 180C. Halve tomatoes, sprinkle with sugar & drizzle with olive oil & bake until soft
Heat pan on med heat & coat with olive oil. Add mirepoix, garlic & bay leaf & cook until soft. season. Add lentils & chicken stock & cook until stock reduced by half. Add spinach & cream & cook until wilted
Pat fish dry & remove any pin bones. Sprinkle skin with salt. Heat a pan over med-high heat then add oil. Place fish skin-side down & cook for 3 mins. Turn & cook for 1-2 mins.
Divide spinach lentil mix between plates, add salmon, tomatoes & dress with micro herbs (I used pea sprout tops)
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