Ginger, soy and chilli baked salmon fillets with puy lentils, vegetable salad and lemon dressing
James shares another favourite healthy recipe for you to try at home. This spring time dish is rich in protein, fibre, vitamin B12 and iron.
- 4 salmon fillets
- 200g sticks fresh ginger
- 250ml light soy sauce
- 100ml sesame oil
- 100ml pomace oil
- 1 lemon
- 250g brown lentils
- 1lt water
- 1 stick lemon grass
- 1 red chill
- 1 clove garlic
- 2 spring onions
- 50g mong tut
- 2 Pak choi
- 1 large carrot
- 1 pack baby corn
- 1 tin coconut milk
- 1 knorr vegetable sock pot
- Tin foil
- Parchment paper
Great 100g ginger and the garlic clove into a small mixing bowl and add 100ml of soy sauce. Finely slice the chilli and add half to the ginger and soy sauce. Place the salmon in a container with the marinade and place in the fridge for 30 minutes to infuse.
Step 2 – Marinate salmon cooking lentils
Whilst the salmon is infusing, bring a pan of water to the boil with the lemongrass and the vegetable stock pot. Cook the lentils until they are soft, this should take approximately 20 minutes. Drain the water from the lentils and allow to cool.
Whilst the lentils are cooking, finely slice the vegetables and place in a large mixing bowl. When the lentils have cooled to room temperature add the lentils to the finely sliced vegetables.
Whilst the lentils are cooking finely slice up all the vegetables and place in a large mixing bowl. When the lentils have cooled to room temperature add the lentils to the finely slice raw vegetables.
Step 4 – Dressing
Mix the tin of coconut milk and add half of the tin to a mixing bowl, grate 100g of fresh ginger into the coconut milk. Add the juice and zest of one lemon and the remaining soy sauce then slowly whisk in 100ml of sesame oil and 100ml of pomace oil to make the dressing.
Heat oven to 200C
Place four squares of tinfoil on the work surface and lay a square of parchment paper on top of each one, place the salmon fillets in the middle of the parchment paper and add a couple of spoons of the marinade on top of each one.
Bring the long side of the tinfoil and parchment paper together and make a neat fold, it is important this is tight to keep the steam in whilst the salmon is cooking. Place the parcel on a baking tray and repeat the process until all four salmon fillets are in their parcels. Cook the salmon in the oven for 12 minutes, leave to rest in the parcel for 3 minutes before unwrapping.
Whilst the salmon is resting add the dressing to the lentils and raw vegetables. Fine slice some fresh coriander and mix with the lentils and vegetables.
To serve place the lentils and vegetables on the plate, and lay the salmon fillet on top. Garnish with coriander and the remaining chilli.