This asian-inspired teriyaki salmon recipe is served on a bed of puy lentils and spinach. It’s so easy to make and tastes gorgeous!
Serves 2 :: One-off wonder :: 550 calories per serving ::
2 line-caught salmon fillets
2 tbsp soy sauce
2 inches of ginger (cut into sticks)
2 cloves of garlic (peeled and sliced)
2 tsp clear honey
2 small red chillis (chopped)
250g of Merchant Gourmet puy lentils
200ml of vegetable stock
1.Boil 200ml of water in a kettle and put the oven on at 200c.
2. Cut 2 squares of foil and place one salmon fillet in the centre of each piece of foil skin side down. Pinch the corners of the foil to create a little nest around each fillet.
3. Prepare the ginger, garlic and chillis and arrange across each fillet (I like to use a criss cross pattern with the sticks of ginger and then put a garlic or chilli slice in every other gap). Then drizzle 1tbsp soy sauce and 1tsp of honey over each fillet; scrunch the foil together to close the parcels and pop in the centre of the pre-heated oven for 20 minutes.
4. Meanwhile, use the kettle of boiling water to make the vegetable stock and bring back to the boil in saucepan; add the lentils and cook on a fast simmer with the lid on for 20 minutes. About 4 minutes before the lentils are ready stir in fresh spinach until the lentils are al dente and the spinach has wilted.
5. To serve, drain the lentils and spoon on to 2 plates, then using a spatula transfer a salmon fillet on top of each bed of puy lentils and spinach and pour the juices over the fish to finish.