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Easy Recipe Lentil Salad with Rosemary and Garlic Salmon

This is a divine dish with many cascading flavours, perfect for lunch or dinner most of the year round.  The meaty lentil flavour complements the pink salmon beautifully and the freshness of the lemon and herbs gives everything a little summery kick.  This salad is simple to make and you can make the lentil salad in advance, always a bonus when you have lots of other things to prepare.

 

Mirabeau_en_Provence_lentil_salad_with_fried_salmon
Lentil Salad with Rosemary and Garlic Salmon
Print Recipe
A hearty dish of lentils, herbs and salmon brightly infused with lemon and lime leaves.
Servings Prep Time
4 people 35 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 35 minutes
Cook Time
40 minutes
Mirabeau_en_Provence_lentil_salad_with_fried_salmon
Lentil Salad with Rosemary and Garlic Salmon
Print Recipe
A hearty dish of lentils, herbs and salmon brightly infused with lemon and lime leaves.
Servings Prep Time
4 people 35 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 35 minutes
Cook Time
40 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 220° C upper heat and grill the bell pepper on all sides until the skin turns black and is completely covered with blisters (you can do this more easily on a BBQ, maybe the night before you cook this dish, but it also works well in the oven).
  2. Wrap the pepper in a wet towel or kitchen paper and leave to chill for 15 minutes.
  3. Afterwards peel of the blackened skin, remove seeds and cut into small dice and make sure you keep all the lovely juice.
  4. Set aside in a bowl.
  5. Peel one clove of garlic and shallots and dice.
  6. Pick off rosemary needles and chop finely.
  7. Put the olive oil into a pan and sweat the garlic and shallots at medium heat for two minutes.
  8. Add rosemary and Pimentón de la Vera and fry for another minute, for a deliciously flavoured olive oil.
  9. Boil green lentils in salted water with the lemon leaves until they are “al dente”.
  10. Once you have strained them, add Aceto Balsamico, the flavoured olive oil and bell pepper cubes, stir gently and set aside.
    Mirabeau_en_Provence_lentil_salad_with_fried_salmon
  11. Roughly chop parsley and chervil, only using the leaves and the finer parts of the stems.
  12. Juice half of the lemon.
  13. Add the herbs and lemon juice to the lentils stir through and add salt if required.
  14. Heat olive oil in a heavy pan.
  15. Once it’s hot, throw the remaining rosemary sprig and a crushed garlic clove into the oil and let infuse for one minute.
  16. Then fry the salmon, skin side down, for approximately 3 minutes until 1/3 of the fish is cooked (which you can easily see by the lighter colour rising if you look at it side on).
  17. Gently flip over and fry another 2-3 minutes on the other side.
  18. Take the fish out the pan once there’s only a small darker looking line left in the middle.
  19. Slice the remaining half of the lemon.
  20. Serve lentil salad slightly warm or cold, place fried salmon on top and add a slice of lemon.
  21. Bon appétit from the Mirabeau kitchen and enjoy with some delicious Rosé, it’s a great pairing flavour and colour- wise!
    Mirabeau_en_Provence_lentil_salad_with_fried_salmon
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Mirabeau Wine

Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

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