INGREDIENTS serves 4

4 fillets of salmon weighing about 100-125g each

4 tbsp of light soy sauce

1 tsp rice wine vinegar

1 clove garlic, crushed

250g puy lentils

1pt/half a litre of chicken stock

2 tbs light olive oil

1 med onion, finely chopped

2 small red chillies, de-seeded and chopped fine

salt + black pepper

20g dill, roughly chopped

 

METHOD

1. Put the soy sauce, garlic and vinegar in a shallow dish and turn the fillets in the marinade so they are well coated. Cover with a plate and leave in the fridge for a couple of hours.
2. Wash the lentils well. Saute the onions and chillies in a saucepan with the oil. Add the lentils and stir well, allowing them to absorb the oil, onion and chilli.
3. Pour in most of the chicken stock. Put the lid on the pan and cook until tender over a low heat, adding more stock if necessary.
4. When the lentils have become soft and absorbed most of the liquid, season well and remove from the heat but keep warm.
5. Grill the salmon briefly on both sides, about 2 minutes. Put a spoonful of lentils on each plate and place the salmon on top.
6. Sprinkle with chopped dill and enjoy!