This recipe is adapted from one of my favourite cookbooks – Amanda Hesser’s “Cooking for Mr Latte”. She calls it “Single Girl Salmon” and it is an example of how easy and satisfying it can be to cook yourself real meals – even if you’re only cooking for one. This one is on high rotation in our kitchen, because it’s quick, easy and tastes deliciously decadent with a glass of wine. The beauty of it is that it’s actually rather healthy! I actually credit this dish with my newly discovered taste for lentils – particularly puy lentils, the tiny little green lentils from France.
To me, this is the ultimate in comfort food – hearty and filling whilst still being healthy. It requires some thought and time in the kitchen, but certainly not hours – you can have it on the table in under 1 hr. It’s beautiful with a glass of wine (white is my preference), and even if you’re dining alone, you can take the time to enjoy this fabulous meal. Just because you are on your own for dinner, you don’t need to vegetate on the coach, scooping up icecream with potato chips, straight from the tub. You deserve a fresh, fragrant and soul-satisfying meal!
Adapted from Amanda Hesser's "Cooking for Mr Latte", this is a fantastic dish for one or two people.
- Prep Time:
15 min - Cook Time:
40 min - Ready Time:
55 min
Ingredients
- 1/3 cup Puy lentils (French green lentils)
- 1 clove Garlic
- 1 Bay leaf
- pinch Sea salt
- pinch Black pepper
- 2 tbsps Olive oil
- 1 tbsp White wine vinegar
- 1 tbsp Lemon juice
- 1 large Shallot, chopped
- pinch Sugar
- Salmon fillet, cut from centre
- 1 tsp Parsley, chopped
- Lemon wedge
Directions
- Rinse lentils. Add to a small saucepan, together with the garlic clove (just crushed with the flat of your knife) and bay leaf.
- Cover with water up to about 2-3cm above the lentils. Put the lid on, slightly askew to allow the steam to escape.
- Bring to a boil, then reduce heat so its is at a simmer.
- Cook until the lentils are just tender, about 15-20 minutes.
- Drain the lentils and put in a bowl. Season with salt and pepper.
- Pour in 1tbs of olive oil, vinegar and lemon juice. Gently stir through the lentils, so the seasonings blend well.
- Taste the lentils - you want them to be quite tangy. Add more lemon juice if needed.
- Place a small frypan over a medium heat. Add 1 tbs of olive oil and add the chopped shallots. Add a pinch of sugar and stir the shallots while they cook. The shallots should end up soft and caramelized. Transfer to a plate.
- Place the frypan back on the stove over a medium-high heat. Season the salmon with salt.
- Cook the salmon skin-side down in the pan. Cook according to taste - I like my salmon quite well done, even though that isn't terribly fashionable! After a few minutes, flip over and cook on the other side.
- To serve, spoon the lentils onto the plates. Lay your salmon on top and then sprinkle on the shallots.
- Garnish with parsley and a squeeze of lemon.
30.05.10 | 
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