Recipes / Seafood

This recipe can be on the table in 15-20 minutes and is really delicious. Enjoy!

Serves 2.


  • 1/3 cup red wine
  • 3/4 cup beef stock
  • 1 400g can brown lentils
  • 1/2 tsp dried tarragon
  • 1 red onion, halved, sliced thinly
  • 1/4 cup sour cream
  • 1 tbs horseradish cream
  • 2 pieces fresh salmon
  • big handful of baby spinach leaves per person


  1. Pour the red wine and beef stock into a saucepan and simmer for about 10 minutes, until reduced by half.
  2. Add the lentils, onion and tarragon and cook for another 5 minutes, until lentils are warmed and onion softened.
  3. Meanwhile, pan cook the salmon with a slosh of olive oil.
  4. Pile the spinach leaves on a plate, dress with the lentils and top with the piece of salmon and drizzle the horseradish cream over the top.


Consumer, creator and photographer of food who loves to travel (and scuba dive!)

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