Go Back

Salmon with lentils and shiitake mushrooms

Print Recipe
Prep Time 10 minutes
30 minutes
Total Time 45 minutes
Servings: 2
Course: Main Course
Cuisine: British
Ingredients Equipment Method

Ingredients
  

  • 1 tbsp olive oil
  • 2 salmon fillets
  • 1 celery stick finely chopped
  • 2 shallots finely chopped
  • 2 garlic cloves minced
  • 100 g shiitake mushrooms sliced
  • 1 tsp capers
  • 1 vine of baby tomatoes or about 8 baby tomatoes
  • 1 tsp dried marjoram or oregano
  • 100 ml vegetable or fish stock
  • 1 tin lentils (400g)s drained and rinsed
  • 2 tbsp fresh parsley leaves or basil chopped
  • Salt and freshly ground black pepper to taste

Equipment

  • Pan

Method
 

  1. Finely chop the shallots and celery, then mince the garlic.
  2. Heat a little oil in a large frying pan or sauté pan over a medium heat. Add the shallots and celery and cook for about 5 minutes, stirring occasionally, until softened.
  3. Add the garlic, capers and marjoram or oregano. Stir for about 1 minute, until fragrant.
  4. Add the shiitake mushrooms and tomatoes, cover with a lid and simmer over a low heat for 5 minutes.
  5. Add the stock and lentils and cook for another 10-15minutes, allowing the flavours to combine.
  6. Place the salmon fillets on top of the lentil mixture and season with salt and freshly ground black pepper.
  7. Cover with a lid and steam for 5–8 minutes, depending on the thickness of the fish, until the salmon is just cooked through. Take care not to overcook it.
  8. Scatter over the chopped parsley or basil and serve immediately.