Salmon with Red-Wine Lentils and Beetroot

salmon with red-wine
lentils and beetroot

Serves 6

1 undercook the salmon so it's meltingly
tender, but cook it through if you prefer.

2 tbs olive oil, plus extra to brush
1 onion, finely chopped
1 1/2 cups (300g) small whole green
lentils*, rinsed
2 tbs tomato paste
1 L (4 cups) hot chicken or vegetable stock
2 cooked beetroot, peeled
2 tbs finely chopped flat-leaf parsley
800g piece salmon fillet, pin-boned
3 fresh or dried bay leaves
100g mache* or watercress sprigs
Red wine reduction
750ml dry red wine
1 onion, finely chopped
2 garlic cloves, smashed
2 fresh or dried bay leaves
6 black peppercorns

For the reduction, place the ingredients
in a wide saucepan and bring to the boil.
Turn heat to medium-high and cook for
25 minutes or until reduced to 300ml.
Strain, discard the solids and set aside.

Meanwhile, heat the olive oil in a large
deep frypan over medium heat. Add the
onion and cook for 10 minutes, stirring
occasionally, until softened. Add the
lentils, tomato paste, stock and red wine
reduction, and simmer over medium heat
for 45 minutes or until the lentils are
tender and the mixture is thick. 

Finely chop the beetroot, reserving any juices,
and add to the lentils with the parsley.
Season to taste with sea salt and freshly
ground black pepper, then heat through
for a further 3 minutes.

Meanwhile, preheat the oven to 200C
and line a roasting tray with foil.

Brush the salmon skin with the extra
olive oil, arrange the bay leaves on top
and place the salmon, skin-side, up on
the roasting tray. Place in the oven and
bake for 10 minutes (the salmon will still
be a little opaque) or until it is cooked to
your liking. Remove from the oven and
allow to rest for 20 minutes.

Ladle the lentils onto 4 warmed plates.
Cut the salmon into 4 pieces, discard the
skin and bay leaves. Break the salmon
into large bite-sized chunks and arrange
on top of the lentils. Scatter with the
lamb's lettuce or watercress to serve.

Can also be served with green beans and red currants.

* Whole green lentils are from health food
and gourmet shops, and delis. Mache
(lamb's lettuce) is from greengrocers.