Peppered Salmon and Puy Lentil Green salad with Salsa Verde
This salad is an easily prepared healthy meal with a high protein and omega-3 content as well as plenty of lutein, and soluble fibre.
Ingredients
Makes 4
- 4 peppered salmon or trout steaks broken into shards (this also works well with grilled fish)
- 1cup puy lentils simmered in 1½ cups water for 20 minutes till tender. Add ½ tsp salt at the end of cooking and then rinse in cold water- (hint - turn heat down really low and set your timer for 10 minutes to check that it is not boiling dry the first time you make this).
- 2cups salad leaves
- 2cups green beans and / or broccolini chopped into 4cm lengths and steamed for 6 minutes and plunged into cool water
- 6tbsp olive oil (or you can halve the oil and substitute with water if using a food processor)
- 2tsp lemon juice or apple cider / red wine vinegar
- 1tsp Dijon mustard
- 0.25tsp salt
- 0.25tsp pepper
- 0.5clove garlic
- 1 anchovy fillet
- 1cup seasonal herbs - a good combination is ¼ cup rocket, ¼ cup parsley, ¼ cup chives or spring onions and ¼ cup mixed rosemary, thyme and oregano fresh leaves. I use whatever is fresh in my garden
Method
Salad:
- toss together the fish, lentils, salad leaves and beans / broccolini
- drizzle with Salsa Verde
Salsa Verde:
- Whizz together the remaining ingredients in a herb cutter or food processor or use a mortar and pestle