• RECIPES

Recipe Directions

First heat the oil in a saucepan and sauté the chopped onion, the carrot, the celery, the garlic and the hot pepper. Stir regularly  for 3′-4 ′.

Add the coriander, the cumin, the curry paste and cook for 1′-2 ′.

Add the lentils and 4 cups of water. Let the lentils boil. Lower the heat, cover and simmer for about 25 minutes until the lentils are soft but not melted.

Then add salt, pepper, green beans, cherry tomatoes, a little olive oil and boil for 5′-7′.

Turn off the heat and let the food stand and cool for 10′.

Meanwhile, grease the salmon fillets with drops of olive oil, season with salt and pepper and cook in a non-stick pan or on the grill until the salmon melts with a fork into pieces. About 6′-7 ´in total.

For the vinaigrette:

Mix the olive oil, the mustard and the lemon with a little salt.

To serve:

Divide the lentils into plates, put pieces of salmon, pour over the vinaigrette and sprinkle with chopped parsley.

Nutritional comment by Anastasios Papalazaros *

" Have you learned to combine your salmon with potatoes, rice or quinoa? Well, this combination, with lentils and beans, upgrades the plate not only tasty but also nutritious. Protein of high biological value from salmon and lentils, omega-3 fatty acids, calcium, iron and other valuable bioactive ingredients, mainly from spices, but also fiber and probiotics, compose the high nutritional value of this dish. Don't miss it, it's a complete meal. ”

* Dr. Anastasios Papalazarou

Dietitian Nutritionist