This super-healthy, filling supper has a kick from the chilli sauce and the peppery watercress stirred through the lentils. with Harissa salmon

  • 20
  • 2
  • Easy

Ingredients

  • 2 tsp chilli sauce (we used harissa)
  • 1 can green lentils rinsed & drained
  • 50ml stock
  • 2 salmon fillets
  • 2 large handfuls of watercress plus a sprig to serve
  • 1 lemon

Method

To make the Harissa salmon

In a non-stick frying pan with a lid, cook the chilli sauce briefly until it becomes fragrant. Add the lentils and stock and stir to combine.

Lay the salmon fillets on top of the lentils and cover tightly with the pan lid. Steam for 8-10 minutes until the salmon is cooked.

Once cooked, lift out the salmon and keep warm. Turn up the heat and add in the watercress and a good squeeze of lemon, stir through until it has wilted.

Serve the lentils topped with the salmon, squeeze a little more lemon over and serve.

Please credit: www.watercress.co.uk

About The Author

Yorkshire's only dedicated food and drink website from Yorkshire Post Newspapers and its sister titles in the region. Showcasing everything Yorkshire has to offer from the fruits of the sea to the fields of the moors and beyond. It includes unbiased restaurant reviews by renowned food critics, recipes and 'how to' videos from some of Yorkshire's finest chefs and latest food and drink news and blogs from around our amazing county. And you can have your say either on the site or via our Facebook and Twitter accounts.

Let us know what you think

comments