This is a self-indulgent self-tag after seeing Nikki's recipe for Vegetarian Meatloaf. The rules involve picking one ingredient from the recipe posted by the person who tagged you (or you choose to reverse-tag, as in this case ;-)) and posting your own recipe using that ingredient. So, seeing that Nikki had used lentils, I couldn't NOT play!
This recipe is a particularly indulgent excuse to eat lentils, and satisfy the requirement to eat fish semi-regularly. So, here it is...
150g portion of salmon per person
2 slices of prosciutto per piece of salmon
Lentil Salad* (this quantity serves 2ish)
3/4 cup uncooked French Green or brown lentils**
1 onion, diced
1 clove garlic, smashed
2 bay leaves
1 tomato, diced
2 tbsp roughly chopped parsley
1 tbsp red wine vinegar, or to taste
3 tbsp extra virgin olive oil, or to taste
salt & freshly ground pepper
Place lentils, onion, garlic & bay leaves in a saucepan & cover with water. Bring to the boil and simmer for 20-30 mins or until lentils are tender. Keep an eye on them as you might need to add some extra water at some point. Drain if required. Place in a large bowl (remove the bay leaves if you remember), and let cool slightly***. Add remaining ingredients and stir together. Check seasoning.
Meanwhile, wrap the salmon pieces in the prosciutto, and panfry until the prosciutto is crisp and the salmon done to your liking.
Serve with crusty bread and dressed green leaves.
*Inspired by a Jill Dupleix recipe in delicious ages ago
**I prefer French Green (Puy) lentils, but brown lentils also work - they don't hold their shape as well so the salad's a bit mushier. Still yummy though!
***If you mix the salad while still warm the flavours will meld better. If you're making it in advance, don't stir the parsley in until just before you serve as it will lose it's colour if stirred in too early.