Special Diet

  • 200 g (7 oz) Puy lentils
  • 1 bay leaf
  • 200 g (7 oz) fine green beans, chopped
  • 25 g (1 oz) flat leaf parsley, chopped
  • 2 tablespoons Dijon mustard
  • 2 tablespoons capers, rinsed and chopped
  • 2 tablespoons olive oil
  • 2 lemons, finely sliced
  • about 500 g (1 lb) salmon fillets
  • 1 fennel bulb, finely sliced
  • salt and pepper
  • dill sprigs, to garnish

Put the lentils into a saucepan with the bay leaf and enough cold water to cover (do not add salt). Bring to the boil, reduce to a simmer and cook for 30 minutes or until tender. Season to taste, add the beans and simmer for 1 minute. Drain the lentils and stir in the parsley, mustard, capers and oil. Discard the bay leaf.

Meanwhile, arrange the lemon slices on a foil-lined grill pan and put the salmon and fennel slices on top. Season the salmon and fennel and cook under a preheated hot grill for about 10 minutes or until the salmon is cooked through.

Serve the fennel slices and lentils with the salmon on top, garnished with dill sprigs.

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