Go Back
+ servings
Mirabeau_en_Provence_lentil_salad_with_fried_salmon

Lentil Salad with Rosemary and Garlic Salmon

A hearty dish of lentils, herbs and salmon brightly infused with lemon and lime leaves.
Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Course Lunch Dish, Salad
Cuisine French, Provencal
Servings 4 people

Ingredients
  

  • 1 large red bell pepper
  • 300 gr green lentils Lentilles du Puy
  • 2 leaves Lemon or Lime fresh or dried or frozen
  • 2 cloves garlic
  • Shallots
  • 1 tsp Pimentòn de la Vera or sweet paprika powder
  • 5 tbsp olive oil
  • 3 tbsp Aceto Balsamico
  • 5 sprigs Parsley
  • 5 sprigs Chervil
  • 2 sprigs rosemary
  • 1 Lemon
  • 1 kg salmon fillet on skin cut into 4 pieces
  • Olive oil for the pan

Instructions
 

  • 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).
  • Wrap the pepper in a wet towel or kitchen paper and leave to chill for 15 minutes.
  • Afterwards peel of the blackened skin, remove seeds and cut into small dice and make sure you keep all the lovely juice.
  • Set aside in a bowl.
  • Peel one clove of garlic and shallots and dice.
  • Pick off rosemary needles and chop finely.
  • Put the olive oil into a pan and sweat the garlic and shallots at medium heat for two minutes.
  • Add rosemary and Pimentón de la Vera and fry for another minute, for a deliciously flavoured olive oil.
  • Boil green lentils in salted water with the lemon leaves until they are “al dente”.
  • 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
  • Roughly chop parsley and chervil, only using the leaves and the finer parts of the stems.
  • Juice half of the lemon.
  • Add the herbs and lemon juice to the lentils stir through and add salt if required.
  • Heat olive oil in a heavy pan.
  • Once it’s hot, throw the remaining rosemary sprig and a crushed garlic clove into the oil and let infuse for one minute.
  • 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).
  • Gently flip over and fry another 2-3 minutes on the other side.
  • Take the fish out the pan once there’s only a small darker looking line left in the middle.
  • Slice the remaining half of the lemon.
  • Serve lentil salad slightly warm or cold, place fried salmon on top and add a slice of lemon.
  • 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
Tried this recipe?Let us know how it was!