Honey mustard grilled salmon with Puy lentils
Honey mustard grilled salmon with Puy lentils might be a good recipe to expand your main course recipe box. For $5.66 per serving, this recipe covers 63% of your daily requirements of vitamins and minerals. One portion of this dish contains around 69g of protein, 17g of fat, and a total of 812 calories. This recipe serves 2. It is brought to you by BBC Good Food. 12 people found this recipe to be scrumptious and satisfying. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes about 25 minutes. A mixture of rocket, spring onions, salmon, and a handful of other ingredients are all it takes to make this recipe so yummy. With a spoonacular score of 97%, this dish is outstanding. French in a Flash: Crispy Salmon with Lentils du Puy and Two-Mustard Crème Fraîche, Spiced Salmon With Puy Lentils, and Honey-Mustard Grilled Salmon and Pasta Salad are very similar to this recipe.
Servings: 2
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
zest and juice 1 lemon
2 tsp wholegrain mustard
1 tbsp clear honey
2 skinless salmon fillets
2 tsp rapeseed oil
5 spring onions, sliced
175g cooked beetroot (not in vinegar), diced
250g pack ready-to-eat Puy lentils
10 basil leaves
2 big handfuls rocket
Equipment:
baking pan
grill
aluminum foil
knife
bowl
frying pan
wok
Cooking instruction summary:
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.
Step by step:
1. Turn the grill to high and line a baking tray with foil.
2. Mix the lemon zest and juice, mustard and honey.
3. 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.
4. 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.
5. Serve with the salmon.
Nutrition Information:
covered percent of daily need
