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🍽️ Salmon Fillets on Red Lentils

546 kcal · 30 min · 4 servings

Ingredients

• 200 g red lentils
• 2 carrots
• 300 g celeriac (1 piece)
• 10 g parsley (0.5 bunch)
• 2 shallots
• 15 g butter (1 tbsp)
• 1 tsp honey
• 100 ml red grape juice (or red wine)
• 1 tsp balsamic vinegar
• salt
• pepper
• 1 pinch cinnamon powder
• 600 g salmon fillet (4 salmon fillets)
• 2 tbsp olive oil
• 1 garlic clove

Instructions

1. 1. Pour the red lentils into a pot with boiling water.
2. 2. Cook the lentils over medium heat for 40 minutes.
3. 3. Drain the cooked lentils in a colander.
4. 4. Peel the carrots and celery.
5. 5. Cut the peeled vegetables into very small cubes.
6. 6. Wash the parsley and shake it dry.
7. 7. Finely chop the parsley.
8. 8. Peel the shallots.
9. 9. Finely chop the shallots.
10. 10. Heat the butter in a pan.
11. 11. Sauté the chopped shallots for 2 minutes over medium heat.
12. 12. Add the honey to the pan.
13. 13. Caramelize the honey for 3 minutes.
14. 14. Deglaze the mixture with grape juice.
15. 15. Let the sauce simmer for about 5 minutes over low heat.
16. 16. Stir the vinegar into the sauce.
17. 17. Season the sauce with salt, pepper, and a pinch of cinnamon.
18. 18. Remove the pan with the sauce from the heat.
19. 19. Rinse the salmon fillets under running water.
20. 20. Pat the salmon fillets dry with a kitchen towel.
21. 21. Season the salmon fillets with salt and pepper.
22. 22. Heat 1 tablespoon of oil in another pan.
23. 23. Fry the salmon fillets on all sides for 5 to 6 minutes over medium heat until golden brown.
24. 24. Peel the garlic.
25. 25. Lightly crush the garlic with the side of a knife.
26. 26. Add the garlic to the pan with the salmon.
27. 27. Let the fish steam over low heat for about 5 minutes.
28. 28. Heat the remaining oil in a pot.
29. 29. Sauté the diced carrots and celery in the pot.
30. 30. Add the drained lentils to the pan.
31. 31. Add the chopped parsley to the pan.
32. 32. Stir everything well.
33. 33. Season the lentil mixture with salt and pepper.
34. 34. Divide the lentil mixture among the plates.
35. 35. Place the salmon fillets on top of the lentil mixture.
36. 36. Drizzle the shallot sauce over the salmon.

Nutrition per serving

• kcal: 546
• Protein: 44 g · Fett/Fat: 25 g · Carbs: 36 g