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RECIPE: SALMON WITH PUY LENTILS & WINTER VEG

Greenwich restaurateur Guy Awford gets the New Year off to a healthy start with this Loch Duart salmon recipe

January is a great month to eat fresh fish. Not only is the quality sky high but the nutritional benefits make it the perfect choice for anyone with resolutions for a healthier diet. If the extended holiday season and bad weather push up wild fish prices, you can always turn to Loch Duart salmon; their pioneering approach to low volume and sustainable fish farming produces lean, fit fish of exceptional quality.

Fish and shellfish are nutrient dense and salmon is no exception. It is an excellent source of high-quality protein, vitamins and minerals (including potassium, selenium and vitamin B12) and omega-3 fatty acids.

There is no such supply and demand dilemma at the veg market, where root vegetables and brassicas take centre stage. Look out for the much underrated salsify; covered in dirt and awkwardly shaped, this isn’t an ingredient to catch the eye. But take a chance on it and you’ll be rewarded with its delicate flavour. Some say it tastes of oysters, but I would describe it as earthy and nutty.

Finally, to get a nice crispy skin on the fish, dry the skin with absorbent paper, season and carefully place into the hot oil skin side down. Press down to flatten it and then leave it alone so it can form a crust. 

Loch Duart Salmon, Puy Lentils & Roasted Winter Vegetables

  • Prep Time 30
  • Serves 4

Ingredients

4 salmon fillets (at least 5cm thick) – 140g skin on, scaled and pin bones removed
½ butternut squash
4 salsify stems
2 red onions – peeled and cut into wedges
2 parsnips
½ celeriac
cooked greens – kale or sprout tops
mustard dressing
200g puy lentils
Fresh marjoram, parsley and chives
Wash, peel and cut the veg into similar sized chunks. Drizzle with olive oil, season and roast for 40 minutes, or until tender.
Place the lentils into a large pot and add enough cold water to cover by 5cm. Bring to the boil and simmer for 5 mins, till tender.
Drain off the excess water. Season the lentils, adding chopped herbs. Keep warm.
Heat olive oil in a non-stick pan and cook the seasoned salmon, skin side down, for 4 minutes, undisturbed, over a medium heat.
Turn it over and cook for a further 2 mins. It should still be a little pink in the middle.
Mix the roasted vegetables with the lentils. Dress with a mustard vinaigrette and serve with the hot greens and the salmon.

By Guy Awford

Visit Guy Awford’s restaurants: insiderestaurant.co.uk; theguildfordarms.co.uk

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