Name: Salmon fillet on hearty lentil-root vegetables
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 Servings
Ingredients: 50 g smoked, streaky bacon; 300 g Spring onions; 300 g Carrots; 200 g Potatoes; 2 tbsp Oil; 250 g Lentils; to taste Pepper; 1 pinch Sugar; 2 tbsp White balsamic vinegar; 4 piece Salmon slices; 20 g Clarified butter; 3 tbsp Lemon juice; Lemon wedges for garnish

This recipe for salmon fillet on hearty lentil-root vegetables is a creation that arose from the desire to create a dish that is both nutritious and warming. Inspired by traditional stews and Scandinavian cuisine, which loves fish and root vegetables, I have refined it over the years. The smoked bacon forms the basis for the taste of the vegetables. It gives a smoky, salty note that harmonizes wonderfully with the sweetness of the carrots and the slight spiciness of the spring onions. The potatoes provide a creamy texture and make the dish more filling. The lentils, here I prefer to use small brown lentils, bring an earthy note and a pleasant firmness to the dish. They are not only delicious, but also an excellent source of vegetable protein. The balsamic vinegar provides a fine acidity that balances the dish and enhances the aromas. When preparing it in the Thermomix®, it is important to add the ingredients in the correct order. Chopping the bacon at the beginning saves time and ensures an even distribution of the taste. Make sure not to dice the vegetables too finely so that they do not become too soft during cooking. When sautéing the vegetables, the spatula is an important helper to prevent burning. The cooking time of the lentils may vary depending on the variety. Taste them after 15 minutes and extend the cooking time by a few minutes if necessary. For a vegetarian version, the bacon can simply be omitted and replaced with smoked paprika powder or a few drops of Liquid Smoke. If you like it vegan, you can also add vegetable cream or cashew butter to give the dish more creaminess. Apple cider vinegar or lemon juice can also be used instead of balsamic vinegar. Feel free to experiment with other spices such as caraway, coriander or curry powder. The salmon fillet is best fried shortly before serving so that it remains nice and juicy. Be careful not to overheat the pan, otherwise the clarified butter will burn. The frying sauce is the icing on the cake of the dish. It gives the fish an additional taste dimension and ensures a beautiful shine. Serve the salmon fillet on the lentil-root vegetables and drizzle with the frying sauce. Garnish the dish with fresh lemon wedges and possibly a sprig of dill. A dollop of yogurt or sour cream also goes perfectly with it. I recommend a piece of crispy bread or a fresh salad as a side dish. The lentil-root vegetables can be prepared well in advance and stored in the refrigerator. It can be kept there for up to three days. However, the salmon fillet should always be freshly prepared. To reheat, simply heat the vegetables in a pot or in the microwave.

Salmon fillet on hearty lentil-root vegetables

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Description

Ingredients (13 ingredients)

Preparation (9 steps)

Chop bacon

Prepare spring onions, carrots and potatoes

Render the bacon and sauté the vegetables

Add vegetables and fry

Cook lentils

Season lentil vegetables

Fry salmon

Prepare frying sauce

Arrange

Finished cooking? Great! 🎉

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