Which is the star of the two? Lots of arguments on that as the flavoured Pui lentils are on a level with the Salmon.
On the other hand, the salmon take an unusual road to flavour town by finding a combination between Asian and Mediterranean flavours that work really great with. At the end of the day is a dish much enjoyed and one looking forward making again.
Salmon with Pui Lentils and Basil Oil
Have a look below at the full recipe. Don’t forget, you can always print it.
Alternatively, you can surf in my Facebook & Instagram pages to explore more mouthwatering recipes.
I hope you enjoy it!
Here you can find more of my Salmon Recipes.
Salmon with Pui Lentils and Basil Oil
Servings: 2 People
Ingredients
- 2 Salmon fillets , 250g each
- 150g Lentils , Pui-French Lentils
- 25ml Lemon juice
- 2 tbsp Balsamic Vinegar
- 1 medium Carrot Shredded
- 1 Sprig fresh Rosemary , home grown, needles picked and chopped
- 2 tbsp fresh Thyme , home grown, leaves picked and chopped
- 1 large Cucumber , halved, seeded and cut in small dices
- ½ Lemon Zest
- 1 Orange , peeled and juiced
- 1 ltr Vegetable Bouillon
- 60g Unsalted Butter , very cold
- 2 tbsp Basil Oil , (recipe in dressings section), optional
- Handful of micro leaves , optional
- ½ tsp Turmeric
- 1½ tsp Sea Salt
Instructions
- An hour before using, take the salmon fillets outside the refrigerator and allow to come to room temperature.
- Preheat the oven to the 210°C, air circulation, rack in the middle.
- We start with the Pui lentils by placing a medium pot on high heat. We add the Bouillon broth, lentils, rosemary, the peel and juice of the orange and 1 tsp of salt. Bring to a boil, stir and simmer for 45 minutes until the lentils are cooked, not to soft not too crunchy! 10 minutes before the end add the shredded carrots and the balsamic vinegar and give it a stir. Let cool and mix with cucumber and 1 tbsp of the fresh thyme. Keep aside.
- In the meantime, take a small oven-proof rectangular dish and grease it with some butter. Pat dry your salmon fillets and place them in the oven dish skin side down.
- Take a glass bowl and add the turmeric, the remaining 1 tbsp of thyme and remaining ½ tsp of salt. Mix well and sprinkle on top of the salmon fillets. Pour the lemon juice over them, add the lemon zest and while using a cheese grater box grate the butter on top of the salmons. Cover the dish with foil and cook for total 20 minutes. 5 minutes before the end uncover and continue cooking.
- Remove from the oven, serve in a plate where the Pui lentils are placed, scoop all over the butter sauce and garnish with the optional micro leaves. Optionally drizzle some basil oil around the lentils.
