Canadian Maple Roasted Salmon with Braised Lentils

Shopping list

• 4 piece salmon fillets, skin on — about 150 g each

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• 2 tbsp pure maple syrup

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• 1 tbsp Dijon mustard

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• 200 g green lentils, dried

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• 500 ml vegetable stock, low-sodium

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• 1 piece carrot — peeled and diced

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• 1 piece celery stalk — diced

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• 1 clove garlic clove — crushed

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• 2 piece fresh thyme sprig

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• 1 tbsp extra-virgin olive oil

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• 1 piece lemon — zest and juice

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• 1 pinch black pepper — to taste

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Step by step

1. 1

   Rinse the lentils under cold running water and drain well.

2. 2

   Heat the olive oil in a medium saucepan over medium heat. Add the diced carrot and celery and sauté for 4 minutes until softened.

3. 3

   Stir in the garlic and cook for 1 minute until fragrant.

4. 4

   Add the lentils, vegetable stock and thyme sprigs. Bring to the boil, then reduce the heat and simmer uncovered for 25– 30 minutes, stirring occasionally, until the lentils are tender but hold their shape. Season with black pepper.

5. 5

   Meanwhile, preheat your oven to 200 °C (180 °C fan).

6. 6

   In a small bowl, whisk together the maple syrup, Dijon mustard, lemon zest and half the lemon juice.

7. 7

   Place the salmon fillets skin-side down on a lined baking tray. Brush each fillet generously with the maple glaze.

8. 8

   Roast in the centre of the oven for 12– 15 minutes (depending on thickness) until the salmon is just cooked through and flakes easily.

9. 9

   Remove the thyme sprigs from the lentils and stir in the remaining lemon juice.

10. 10

    Divide the braised lentils among four plates and top each serving with a glazed salmon fillet. Serve immediately.