Salmon with Chili and Lime Crust and Fragrant Lentils in Yogurt
⏳ Time
30 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Salmon with Chili and Lime Crust and Fragrant Lentils in Yogurt
Ingredients
- Olive Oil - 4 tablespoons
- Spanish onions - ½ head
- Lentils - 8.8 oz
- Breadcrumbs - 2.6 oz
- Mild Chili Spice - 1 piece
- Lime - 2 pieces
- Chopped Sage Leaves - 6 tablespoons
- Fresh basil leaves - 6 tablespoons
- Smoked haddock fillet - 4 pieces
- Fresh basil leaves - 3.5 oz
- Natural Yogurt - 7 fl oz
Step by Step guide
Step 1
Preheat the oven to 356°F.
Step 2
Heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add finely chopped onion and sauté for 5 minutes until soft, but do not allow it to brown. Add the lentils and 500 ml of hot water. Bring to a boil and cook for 20 minutes until tender. Drain.
Step 3
Meanwhile, in a bowl, mix the breadcrumbs, grated zest of 1 lime, finely chopped chili, and a handful of finely chopped herbs. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and mix well.
Step 4
Place the salmon fillets on a baking sheet lined with foil, drizzle with the remaining olive oil, and evenly spread the breadcrumb mixture on top. Bake for 8-10 minutes until cooked through.
Step 5
Add the chopped spinach to the lentils and stir. Then add the remaining chopped herbs, yogurt, and lime juice to taste. Season with salt and pepper.
Step 6
On plates, serve the lentils, place the fish alongside, and garnish with lime wedges.
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