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Sweet and sour salmon fillets on a bed of lentils
25 m active | 25 m total
Nutrition facts per serving:
  • Energy in kcal about 709
  • Fat about 31g
  • Carbohydrates about 54g
  • Protein about 46g
This is needed
This is needed for 4 people
Lentils
  • 1.5 dl balsamic vinegar
  • 2.5 dl orange juice
  • 1 tbsp ginger, finely grated
  • 2 tbsp sunflower oil
  • 1 onions, coarsely chopped
  • 300 g lentils
  • 5 dl vegetable bouillon
  • 200 g vine-ripened tomatoes, cut in half
  • salt and pepper to taste
Salmon
  • oil for frying
  • 4 slices salmon fillet (organic), approx. 140 g each
  • 0.75 tsp salt
  • pepper
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And that's how it's done
And that's how it's done
Lentils
Bring the orange juice, vinegar and ginger to the boil, reduce to half the amount. Put the reduction to one side. Heat the oil, sauté the onion, add the lentils and continue to cook. Pour in the stock and bring to the boil. Cover and simmer over a medium heat for approx. 40 mins. Add the tomatoes, season.
Salmon
Heat the oil in a non-stick frying pan. Fry the salmon fillets for approx. 3 mins. on each side, season.

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