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European Recipes

Peri Peri Lentil and Poached Salmon Salad

Peri Peri Lentil and Poached Salmon Salad

Peri Peri Lentil and Poached Salmon Salad

with cucumber and Ballymaloe Relish

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Peri peri spiced lentils make a beautiful bed for Ballymaloe-topped poached salmon in this nourishing weekday recipe.

Tags:

Super Quick

•Family Friendly

•Calorie Smart

•Quick Prep

Allergens:

Fish

•Mustard

•Sulphites

The quantities provided above are averages only.

Total10 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

200 grams

Salmon

(Contains: Fish)

120 grams

Salad Leaves

1 sachet(s)

Honey Mustard Dressing

(Contains: Mustard)

1 unit(s)

Cucumber

1 unit(s)

Tomato

1 pack(s)

Lentils

(May be present: Cereals containing gluten)

1 sachet(s)

Apple Cider Vinegar

(Contains: Sulphites)

1 pot(s)

Ballymaloe Tomato Relish

(Contains: Mustard)

17.5 grams

Peri Peri Seasoning

(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)1956 kJ

Energy (kcal)467 kcal

Fat22.1 g

of which saturates3.8 g

Carbohydrate36.5 g

of which sugars14.8 g

Dietary Fiber8.4 g

Protein29 g

Cholesterol80 mg

Salt5.53 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Sieve

Cooking Steps

Poach the Salmon

1

Boil a pot of salted water for the salmon.
Once boiling lower heat to medium-high and add the apple cider vinegar.
Add the salmon to the pot (skin-side down) and leave to simmer until the fish is cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.

Cook the Lentils

2

Drain and rinse the lentils in a sieve.
Place a pan over medium-high heat with a drizzle of oil.
Fry the lentils with the peri peri spice until warmed through, 3-4 mins. Season to taste with salt and pepper.

Assemble the Salad

3

Meanwhile, trim the salad leaves, then chop or tear into bite-sized pieces.
Trim the cucumber then halve lengthways. Chop widthways into 1cm pieces.
Roughly chop the tomato.
Just before serving toss the salad leaves, cucumber and tomato with the honey mustard dressing. Season to taste with salt and pepper.

Dish Up

4

Divide the peri peri lentils and tossed salad between bowls.
Top the lentils with the salmon.
Drizzle the Ballymaloe relish over the top.

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