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Salmon with Lentils, Lemon and Fennel

Recipe by Simon Rimmer

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This is a gorgeous fish dish that's low-in-fat and quick to make. Ideal for a light lunch or supper, and the protein-packed lentils will fill you up - without filling you out!

Serves 2

Ingredients

2 x 150g salmon fillets
salt and pepper
Juice of 1 lemon
100ml white wine
Water (enough to cover the fish in the dish)
½ onion finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
½ fennel bulb, blanched and finely diced
1 clove of garlic
Juice and zest 1 lemon
100ml white wine
150g puy lentils, thoroughly rinsed
150ml light chicken stock
2 sprigs of fresh tarragon

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Method

Trim the salmon fillets, season with salt and pepper.
Place in a dish and add the lemon juice, wine and enough water to fill the dish to a third full. Poach for about 6 mins until just cooked.
In a pan, gently fry the onion, carrot, celery, and fennel. When these are soft add the garlic, lemon zest and wine.Bring to the boil; then reduce to a medium heat so that the wine reduces by half. Add the lentils and stock, bring to the boil and simmer for about 10 mins until the lentils are al dente. Finally add the juice and tarragon. Season to taste. To serve, place a piece of salmon on top of the lentils and drizzle with a little extra lemon juice.

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