Honey Mustard Grilled Salmon with Puy Lentils
Serves 2 (Easily Doubled)
Prep 15 mins. Cook 10 mins
An absolutely delicious meal for fish lovers. Touches of sweet and sour blend to create a wonderfully refreshing, uplifting and healthy salmon dish.
- zest and juice 1 lemon
- 2 tsp wholegrain mustard
- 1 tbsp clear honey
- 2 skinless salmon fillet
- 2 tsp rapeseed oil
- 5 spring onion, sliced
- 175g cooked beetroot(not in vinegar), diced
- 250g pack ready-to-eat Puy lentils
- 10 basil leaf
- 2 big handfuls rocket
- Turn the grill to high and line a baking tray with foil. Mix the lemon zest and juice, mustard and honey. Put the salmon on the tray, brush with a little of the dressing, then grill for 5-7 mins – there is no need to turn the salmon over until it flakes easily when tested with a knife.
- Meanwhile, heat the oil in a wok and cook the spring onions and beetroot. Tip in the lentils with 4 tbsp water, cover the pan and cook for 2 mins to heat through. Tip into a bowl and toss with the remaining dressing, the basil and rocket. Serve with the salmon.
Recipe from BBC Good Food Magazine