Harrisa glazed salmon, puy lentils & swiss chard
Harissa glazed salmon with puy lentils a


Instructions:
 

Place a piece of baking parchment on the bottom of a shallow baking tray and place the
salmon fillets on top.


Mix together the harissa spices, honey and 1 tsp rapeseed oil in a small bowl with 1 tsp water
to make a glaze. Gently brush the glaze over the top of the salmon fillets and set aside. Do
not discard any leftover glaze as this can be used to baste the salmon whilst cooking for extra
intensity if required.


Heat the remaining 1tsp of rapeseed oil in a medium sized saucepan and add the onion,
garlic and diced orange pepper and cook for a few minutes until starting to soften.


Whilst the onion mix is cooking chop the stalks of the chard in to slices and tear the leaves
into large pieces.


Add the chopped stalks to the saucepan (reserving the leaves) with the lentils and stock, stir
well and bring to boil, then reduce the heat and simmer for 25 minutes.


Now preheat the oven to 180C (fan), Gas Mark 6, 400F.


After the lentils have been cooking for about 12 minutes place the salmon in the oven to
cook, basting after a couple of minutes with any leftover glaze.


Once the lentils are cooked, strain off any remaining liquid (this should have almost be
absorbed by the lentils) add the chard leaves, lime juice and zest and gently stir, seasoning
with a little salt and freshly ground black pepper if required.


Divide the lentils between two warmed serving bowls and top with the roasted salmon.


Garnish with fresh herbs if using, and serve straight away.

Tip: this can be eaten cold, and flake the salmon into the puy lentils to make it more of a salad

Serves 2
Prep time: 10 minutes
Cooking time: 20-25 minutes

Per portion

Calories: 584

Fat: 26.4g

Saturates: 4.1g

Carbs: 41.7g

 of which sugars: 6.1g

Fibre: 8.5g

Protein: 46.5g

Salt: 0.44g

Ingredients:

  • 2 salmon fillets (approx. 130g each)

  • 150g puy lentils

  • 2 tsp harissa spices

  • 1 tsp honey

  • 1 clove of garlic, peeled and finely diced

  • 450ml hot vegetable stock

  • 1 small orange pepper, de-seeded and finely diced

  • 1 small onion, peeled and finely diced

  • 1 handful rainbow chard with stalks

  • 2 tsp’s rapeseed oil

  • Zest and juice of 1 lime

  • Salt and black pepper

  • A few fresh herbs or spinach leaves for garnish (optional)