Preparation time20’
Cooking time15’
Level of difficultyEasy
For 2 portions:
For the salmon:
- 2 salmon fillets (130gr each)
- 1 teaspoon hot pepper (chili powder)
- 4 teaspoons of brown sugar
- 1/2 teaspoon Himalayan salt
For lentils:
- 150gr. black beluga lentils
- 1/2 teaspoon sesame oil
- 2 teaspoons sweet chili sauce
- 1 teaspoon soy sauce
To serve:
- Pomegranate seeds
- Coriander leaves
- Mint leaves
1. First we prepare the lentils. Rinse the lentils well with plenty of cold water. Put into a small casserole with clean water and place the casserole over high heat. Boil for 20 minutes and drain. Put the hot and drained lentils in a bowl and mix them with the sesame oil, the sweet chili sauce and the soy sauce.
2. Prepare the salmon. Preheat the oven to 250°C and put a piece of aluminium foil and of cooking paper in a pan. Add the pepper, the brown sugar and the salt to a plate and mix them. Press all sides of the salmon into the mixture. Place the salmon fillets in the pan with the skin side down. Bake for 12-15 minutes.
3. In two plates, place the lentils on one side and the salmon fillet next to them. Garnish with pomegranate seeds, mint leaves and coriander. Serve immediately.
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