Meals and Courses

  • 500 g (1 lb) salmon fillet
  • 2 tablespoons dry white wine
  • 4 red peppers, halved and deseeded
  • 175 g (6 oz) Puy lentils
  • large handful of dill, chopped
  • 1 bunch of spring onions, finely sliced
  • lemon juice, for squeezing
  • pepper
  • 2 green chillies, deseeded and chopped
  • large handful of flat leaf parsley, chopped
  • large handful of dill, chopped
  • 2 garlic cloves
  • 1 teaspoon Dijon mustard
  • 8 tablespoons lemon juice
  • 1 tablespoon olive oil

Put the salmon on a sheet of foil and spoon over the wine. Gather up the foil and fold over at the top to seal. Place on a baking sheet and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15—20 minutes until cooked. Allow to cool, then flake, cover and chill.

Grill the peppers and peel away the skins following the instructions on page 174. Reserve the pepper juices.

Make the dressing. Whiz the chillies, parsley, dill, garlic, mustard and lemon juice in a food processor until smooth. With the motor running, drizzle in the oil until the mixture is thick.

Put the lentils and in a large saucepan with plenty of water, bring to the boil, then simmer gently for 15—20 minutes until cooked but still firm to the bite. Drain them and place in a bowl with the red peppers and their juice. Add all the dill and most of the spring onions. Season with pepper to taste.

Stir the dressing into the hot lentils and allow to infuse. To serve, top the lentils with the flaked salmon and gently mix through the lentils and dressing. Add a little lemon juice and the remaining spring onions.

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