This recipe is inspired by the current CookingBites Recipe Challenge for which the chosen ingredient is lentils. Lentils love salty tastes (think of the well known combo of lentils with ham or bacon). But the earthy flavour of lentils also works with slightly sweet tasting fish and shellfish. So it was thinking along those lines that led me to create this. If you haven't heard of samphire, its a plant which grows on coastlines. It sometimes known as the 'asparagus of the sea' and its tender stalks have a vibrant green colour and a salty tang. Its quite easily available in the UK in some supermarkets which is where I got mine. But it can also be foraged on coastlines. If you can't get samphire you could substitute asparagus in this recipe.
I haven't given quantities for the main ingredients. You could assemble the dish with proportions of the ingredients to please yourself.
Photographed yesterday in natural light.
Ingredients
Cooked puy lentils
Salmon fillets
Samphire (or Asparagus)
1 Tbsp capers
40 g Butter
Splash of white wine
Method
I haven't given quantities for the main ingredients. You could assemble the dish with proportions of the ingredients to please yourself.
Photographed yesterday in natural light.
Ingredients
Cooked puy lentils
Salmon fillets
Samphire (or Asparagus)
1 Tbsp capers
40 g Butter
Splash of white wine
Method
- Set the oven to a medium heat.
- Poach the salmon in water until just done. This only takes a few minutes (approx. 5 mins). Allow to cool slightly and carefully remove the skin. Flake the salmon into large pieces.
- Poach the Samphire or asparagus in water until tender (maximum 5 mins).
- Make the caper sauce by melting the butter in a small saucepan and adding the capers and a splash of white wine. Bring to the boil briefly to burn off the alcohol.
- Arrange the lentils, salmon and samphire on a heatproof dish and put in the oven for ten minutes to ensure everything is heated through.
- Pour over the caper butter sauce before serving.
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