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🍽️ Crispy Salmon on Creamy Lentils with Cabbage

525 kcal · 30 min · 4 servings

Ingredients

• 400 g white cabbage
• 1 onion
• 10 g ginger
• 4 tbsp rapeseed oil
• 250 g red lentils
• salt
• 4 salmon fillets (approx. 150 g each)
• 2 tbsp lemon juice
• 2 tbsp medium-hot mustard
• cayenne pepper

Instructions

1. 1. Remove the outer leaves from the cabbage and cut out the hard core in the center.
2. 2. Separate the individual leaves from each other and wash them thoroughly under running water.
3. 3. Cut the cabbage into strips about 2 centimeters thick.
4. 4. Peel the onion and the ginger.
5. 5. Dice the onion and the ginger very finely.
6. 6. Heat 2 tablespoons of oil in a pan and sauté the onion and ginger vegetables in it.
7. 7. Add the lentils to the pan.
8. 8. Pour in enough water to barely cover the lentils.
9. 9. Cook the lentils for about 15 minutes until tender.
10. 10. Bring a pot of salted water to a boil.
11. 11. Add the cut cabbage to the boiling water for 2 to 3 minutes (this is called blanching).
12. 12. Drain the cabbage.
13. 13. Shock the cabbage immediately with cold water to stop the cooking process.
14. 14. Let the cabbage drain well.
15. 15. Rinse the salmon under cold water.
16. 16. Pat the salmon dry with a kitchen towel.
17. 17. Drizzle the fish with a little lemon juice.
18. 18. Season the salmon with salt and pepper to taste.
19. 19. Heat the remaining oil in a frying pan.
20. 20. Fry the salmon for about 6 minutes until golden brown, turning it occasionally.
21. 21. Drain any remaining water from the cooked lentils.
22. 22. Stir the mustard into the lentil mixture.
23. 23. Season the lentils with salt, pepper, and lemon juice.
24. 24. Gently fold the drained cabbage into the lentils.
25. 25. Distribute the lentil and cabbage mixture onto the plates.
26. 26. Place the fried salmon on top of the vegetables.
27. 27. Serve the dish immediately.

Nutrition per serving

• kcal: 525
• Protein: 42 g · Fett/Fat: 26 g · Carbs: 31 g