Salmon & lentils with avocado & chermoula salad

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Salmon & lentils with avocado & chermoula salad

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  • 0:20 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

This global-inspired meal zips from the chopping board to the table in under half an hour. Don’t believe us? Take up the challenge. Set your timer and away you go!

Featured in
Quick meals, Main recipes

Ingredients

  • 200g (1 cup) red lentils
  • 4 x 200g pieces skinless pin-boned salmon fillet
  • 2 avocados
  • 1 tablespoon olive oil

Chermoula

  • 1 bunch coriander
  • 2 lemons
  • 3 cloves garlic
  • 2 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons sweet paprika
  • 1 tablespoon red wine vinegar
  • 80ml (1/3 cup) olive oil

Method

  • Step 1
    To make chermoula, wash coriander, then pick 1/4 cup leaves and reserve. Place remaining coriander, including roots, stems and leaves, in a food processor. Juice lemons, then add to food processor with garlic, cumin, paprika, vinegar, oil and 1/2 teaspoon salt. Process until smooth. Makes 1 cup.
  • Step 2
    Cook lentils in a saucepan of boiling water for 12 minutes or until tender.
  • Step 3
    Meanwhile, preheat grill to high. Place salmon on a greased oven tray. Drizzle 1 tablespoon chermoula over each piece of salmon, then cook for 8 minutes or until just cooked. Rest for 5 minutes.
  • Step 4
    Meanwhile, to make salad, halve and remove stones from avocados. Using a small knife, score flesh into 1cm pieces while still in the skin. Using a large spoon, scoop out flesh close to the skin in one movement, then place in a bowl. Add remaining chermoula and toss gently to combine.
  • Step 5
    Drain lentils and return to pan. Season with salt and pepper, then toss with 1 tablespoon oil. Divide among bowls, then top with a piece of salmon. Spoon over avocado and chermoula salad, then scatter with reserved coriander leaves to serve.

  • High fibre
  • Low carb
  • Low sodium
  • Low sugar
  • Lower gi

Nutrition

  • 4203 kj

    Energy

  • 72g

    Fat Total

  • 15g

    Saturated Fat

  • 13g

    Fibre

  • 64g

    Protein

  • 130mg

    Cholesterol

  • 100.72mg

    Sodium

  • 3g

    Carbs (sugar)

  • 21g

    Carbs (total)

All nutrition values are per serve

Notes

Chermoula is a marinade used inNorth African cooking, commonly used to flavour seafood.

  • Author: Sophia Young
  • Image credit: Steve Brown
  • Publication: MasterChef

Source: taste.com.au

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