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Seared Salmon with Mandarin Lentil Salad

Salad:

  • 1 cup red lentils
  • 1 Litre chicken stock
  • 3 Delite mandarins,
  • 2 sticks of celery, sliced on the diagonal
  • 1 small red capsicum, seeded and sliced
  • 4 spring onions, washed, trimmed and sliced
  • Handful of coriander, roughly chopped

 

Dressing:

  • 1/3 cup Avocado oil
  • 2 Tbsp (40 ml) apple cider vinegar
  • 1 tsp wholegrain mustard
  • ½ tsp sea salt
  • ground white pepper, to taste

1 Tbsp olive oil

1 tsp sea salt

4 x Salmon fillets, skin on

1 lemon cut into 4 wedges

Method

Rinse lentils well under cold running water, drain and place in a saucepan over a medium heat with stock and juice of 1 Delite mandarin.  Gently bring to the boil and simmer for 5 minutes until the lentils are just cooked, taking care not to overcook. Drain and set aside to cool.

Meanwhile, segment the remaining Delite mandarins for the salad.  Slice the rest of the salad ingredients then place them in a large mixing bowl.

Add the dressing ingredients to a separate bowl and whisk together.

Preheat a non-stick frying pan to medium with oil.  Rub salt over salmon just before cooking placing skin side down first and cook each side for 8 minutes or until just cooked through and still pink in the middle.  Cover with foil and set aside whilst you assemble the salad.

Combine salad ingredients with cooked cooled lentils then pour over the dressing, mix to combine.

Spoon salad evenly onto 4 dinner plates placing a salmon fillet on top.  Garnish with a lemon wedge on the side.

Tip:

This lentil salad can be served whilst the lentils are still warm or served cold.  It works well with chicken or duck as well.

Lentils can be cooked with vegetable stock for a vegetarian option.