Serves
4
Prep Time
15 minutes
Cooking Time
10 minutes
Ingredients
- 500g packet frozen I&J Salmon Fillets - Skin On, thawed
- 1 tablespoon extra virgin olive oil
- 400g can Edgell Brown Lentils, drained and rinsed
- 1-2 celery sticks, finely sliced
- ½ cup chopped fresh herbs (parsley, mint, dill), plus extra for garnish
- ⅓ cup dried cranberries
- ½ cup chopped toasted pistachios
DRESSING
- ⅓ cup extra virgin olive oil
- 2 tablespoons white balsamic vinegar
- ½ teaspoon sumac (optional)
Salmon Skin On
Edgell Brown Lentils
Method
STEP 1Pat dry thawed I&J Salmon Fillets with absorbent paper. Heat oil in a large non stick frypan over medium-high heat. Cook fish for 10 minutes, or until skin is crispy and fish is cooked through. Set aside.
STEP 2
Meanwhile, combine dressing ingredients and season to taste.
STEP 3
Spoon Edgell Lentils on a serving platter and top with celery, herbs, cranberries and pistachios. Drizzle with dressing. Arrange cooked salmon fillets on salad, garnish with extra herbs and serve.
Tips
Choose your favourite I&J The Finest Fish for this recipe.
Salmon Skin On