Salmon with braised lentils & horseradish cream

Salmon with braised lentils & horseradish cream

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  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

A dollop of tangy horseradish cream tops off this juicy fish dish that’s ready in a dash.

Featured in
Beef, lamb & veal recipes, Quick meals


  • 85g (1/3 cup) creme fraiche
  • 1 tablespoon horseradish cream
  • 80ml (1/3 cup) red wine
  • 185ml (3/4 cup) Massel beef stock
  • 1 x 400g can brown lentils, drained, rinsed
  • 1 red onion, halved, thinly sliced
  • 1/2 teaspoon dried tarragon
  • 4 (about 120g each) skinless salmon fillets
  • 1 tablespoon olive oil
  • 2 cups baby spinach leaves
  • Lemon wedges, to serve


  • Step 1
    Combine the creme fraiche and horseradish cream in a small bowl. Taste and season with salt and pepper.
  • Step 2
    Place wine and stock in a saucepan over medium heat. Bring to a simmer and cook for 10 minutes or until the liquid has reduced by half. Stir in the lentils, onion and tarragon. Cook for a further 2 minutes or until the lentils are warmed through.
  • Step 3
    Meanwhile, rub the salmon with olive oil and season with salt. Preheat a large non-stick frying pan over medium-high heat. Add the salmon and cook for 3 minutes each side for medium or until cooked to your liking.
  • Step 4
    Divide the lentil mixture and spinach leaves among serving plates. Top with the salmon and a dollop of the creme fraiche mixture. Serve immediately with lemon wedges.


  • 1365 kj


  • 16g

    Fat Total

  • 6.5g

    Saturated Fat

  • 4g


  • 30g


  • 15g

    Carbs (total)

All nutrition values are per serve
  • Author: Alison Adams
  • Image credit: Sue Ferris
  • Publication: Australian Good Taste



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