Summary

Ingredients

• 4 piece (s) salmon à 125 g, frozen
• 300 g belua lentils
• 1 onion (s)
• 1 lemon (s)
• 100 g rapes, blue
• 1 bunch spring onion (s)
• 20 g butter
• 800 ml vegetable stock
• 400 ml balsamic vinegar, light
• 2 tablespoon honey
• 3 tablespoon olive oil
• 2 tablespoon cress, plucked
• Grapes for decoration
• Lemon wedge (s) to decorate
• some salt and pepper

Print Recipe Pin Recipe

Instructions

1. Thaw the salmon, wash it off, pat dry, season with salt and pepper and set aside. Peel and clean the onion and cut into fine cubes. Clean, wash and halve the spring onions. Squeeze the lemon. Wash and pluck the blue grapes.
2. Sauté the onions in a saucepan with 1 tablespoon of oil over medium heat until translucent.
3. Wash the lentils in a colander and drain. Then add the stock to the saucepan, bring to the boil and slowly simmer according to the instructions on the package.
4. In the meantime, in a second saucepan, reduce the balsamic vinegar and honey by about 1/4 over high heat until the balsamic vinegar is slightly sticky and tastes sweet.
5. Now pour the lentils into the sieve and let them drain. Then put back in the pot, add the balsamic vinegar and mix. Season to taste with salt and pepper, then set aside and let it steep.
6. Heat olive oil in a pan over medium heat and add the salmon. Drizzle with the lemon juice and fry for about 2 minutes on each side. Then take the salmon out of the pan, wrap in aluminum foil and set aside for a moment.
7. Now heat the butter in the same pan and cook the spring onions and grapes over a gentle heat for about 3 to 4 minutes.
8. To serve, mix the balsamic lentils with the spring onion and grape vegetables and serve with the salmon. Sprinkle with cress and decorate with raw grapes and lemon wedges.