Salmon Fillets on Mountain Lentils

Ingredients

• 200 g mountain lentils
• 2 carrots
• 300 g knollensellerie (1 piece)
• 10 g parsley (0.5 bunch)
• 2 shallots
• 15 g Butter (1 tbsp)
• 1 tsp Honey
• 100 ml red grape juice (or red wine)
• 1 tsp balsamic vinegar
• Salt
• Pepper
• a pinch of cinnamon powder
• 600 g salmon fillet (4 fillets)
• 2 tbsp olive oil
• 1 Garlic clove

Instructions

1. 1.

   Cook lentils in boiling water over medium heat for 40 minutes, then drain. Meanwhile peel and finely dice carrots and knollensellerie. Wash parsley, dry, shake, and chop. Peel and chop shallots.

2. 2.

   Heat butter in a pan. Sauté shallots for 2 minutes over medium heat. Add honey, caramelize for 3 minutes, then deglaze with grape juice. Reduce the shallot sauce for about 5 minutes over low heat. Stir in vinegar and season with salt, pepper, and a pinch of cinnamon. Remove from heat.

3. 3.

   Pat salmon fillets dry, season with salt and pepper. Heat 1 tbsp oil in another pan. Brown salmon all around for 5–6 minutes over medium heat. Peel garlic, lightly crush, add to the fish, and let it steam gently for about 5 minutes until translucent.

4. 4.

   Heat remaining oil in a pot and sauté vegetable cubes. Add lentils and parsley, stir, season with salt and pepper. Distribute lentil mixture on plates, arrange salmon fillets on top, and drizzle with shallot sauce.