Lentil salad with stremel salmon

Name: Lentil salad with stremel salmon
Cook time: 40 min
Total time: 40 min
Yield: 10
Ingredients: 1 Onion; 1 Carrot; 7 TABLESPOONS Olive oil; 150 g Cardina lenses; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 Organic Lemon; 1 collar Coriander; 1 pinch ground cilantro; 150 g Strem salmon; 2 Small beds Cress (e.g. daikon cress or shiso cress)

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 10

1 Onion
1 Carrot
7 TABLESPOONS Olive oil
150 g Cardina lenses
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 Organic Lemon
1 collar Coriander
1 pinch ground cilantro
150 g Strem salmon
2 Small beds Cress (e.g. daikon cress or shiso cress)

Directions

1
Peel and finely dice the onion and carrot. Heat 3 tablespoons of oil in a pot, sauté the onion and carrot. Add lentils, deglaze with 450 ml water, bring to the boil, cover and cook for 20-25 minutes. Remove from the heat and season well with salt, pepper and sugar
2
Wash lemon thoroughly, grate dry, peel as julienne, halve lemon and squeeze juice. Mix lemon juice and zest into the lentils. Season to taste with salt, pepper and sugar. Leave to cool
3
Wash the coriander, shake dry and chop finely. Mix coriander, salt, pepper, sugar and ground coriander. Mix in 4 tablespoons of oil. Remove the salmon from the skin, carefully pluck
4
Mix the salmon under the lentils. Arrange on a large plate. Cut the cress from the bed and sprinkle over it. Add the coriander in oil in a small bowl
5
Waiting time approx. 30 minutes