Recipes / Seafood

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

Serves 2.

Ingredients

  • 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

Directions

  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.

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

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