- 2¼ cups water
- 1 cup brown lentils
- Salt and pepper
- 4 pieces salmon fillet (170g each) with skin
- 1 to 2 oranges
- 1 tsp Dijon mustard
- 2 tbsp plus 1 tsp olive oil
- ½ cup loosely packed fresh basil leaves
- 2 medium shallots (¼ cup), finely chopped
- ½ cup loosely packed fresh parsley leaves, chopped
- Preheat oven to 200°C. In a small pot, combine water, lentils and ½ teaspoon salt. Heat to boiling on high. Reduce heat to low. Cover and simmer for 20 to 30 minutes or until lentils are tender. Drain.
- While the lentils are simmering, spray a 30cm x 20cm glass baking dish with nonstick cooking spray. Arrange salmon in prepared dish, skin-side down. Sprinkle with ¼ teaspoon salt and ⅛ teaspoon freshly ground black pepper. Roast salmon for 15 to 20 minutes or until just opaque throughout.
- While the salmon is roasting, prepare orange-basil dressing: from oranges, grate 1 teaspoon peel and squeeze ⅓ cup juice. In a small bowl, whisk orange peel and juice with mustard, 2 tablespoons oil, ¼ teaspoon salt and ⅛ teaspoon freshly ground black pepper. Stir in basil.
- In a large nonstick frying pan, heat remaining 1 teaspoon oil on medium. Add shallots and cook for 2 minutes, stirring. Stir in lentils. Remove pan from heat. Stir in parsley and half of dressing (about ¼ cup). Spread lentil mixture on a platter. Arrange salmon on top of lentils and drizzle with remaining dressing.
EACH SERVING About 2 100kJ, 48g protein, 33g carbohydrate, 19g total fat (3g saturated), 15g ﬁbre, 93mg cholesterol, 675mg sodium.
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