Recipe serves 3 to 4 pax
2 pcs of salmon fillet (Approximately 300g each)
1 cup of green lentils, rinsed and soaked for 20 mins. Drain and set aside.
1 litre of homemade chicken stock
60g smoked bacon, diced
1 stalk of celery, diced
Half a carrot, diced
A handful of spinach
Some cherry tomatoes
Freshly grounded black pepper
1. Render the bacon with some oil until fat is released and meat is browned.
2. Add carrot and celery and fry for a minute.
3. Drain the green lentils and fry for a minute before adding homemade chicken stock. Add salt and pepper to taste. Simmer until desired texture.
4. Add sea salt and black pepper on both sides of the salmon fillet. Drizzle olive oil on the skin. Place salmon fillet (skin on top) on baking paper and bake at 230 degrees for 10 mins on the highest rack.
5. Returning to the simmering lentils, add salt and pepper if desired. Reduce the stock before adding butter. The sauce should be slightly thickened. Set aside.
6. Remove salmon fillet from oven once the time is up. Set aside.
7. Stir fry some minced garlic with olive oil and salt. Switch off the fire before adding spinach. Stir until the leaves are wilted.
8. Plate spinach with salmon fillet and lentils at the side. Garnish with cherry tomatoes. Enjoy!
Note: If you are using commercial chicken stock, do not add salt. Taste before seasoning.
Watch this video recipe on Singapore Home Cooks Youtube channel.