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Hot Smoked Shetland Salmon with Puy Lentils & Spinach
A quick and easy high protein lunch recipe ready in less than 15 minutes.
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Servings:
2
people
Author:
Elizabeth
Ingredients
1
tbsp
sunflower oil
1
small
onion
peeled, halved and sliced
1
clove
garlic
crushed
1
tbsp
fresh ginger root
cut into matchsticks
1/2
tsp
whole cumin seeds
toasted and ground
1/2
tsp
whole coriander seeds
toasted and ground
1/2
tsp
ground turmeric
250
grams
ready-cooked puy lentils
I use Merchant Gourmet
100
grams
baby spinach leaves
I use Fresh & Naked
160
grams
hot smoked Shetland salmon
freshly ground black pepper
to taste
smoked sea salt
to taste
Instructions
Heat the oil in a large skillet and fry the onion until it begins to soften. Add the garlic, ginger and spices and cook for a further minute.
Add the cooked puy lentils and cook for a further minute to heat through.
Add the spinach leaves and cook until wilted.
Finally, add the hot smoked Shetland salmon, flaked, and season well with salt and pepper. Cook until the salmon is hot and serve immediately.