For ➍ 4 salmon fillets, skinless, 500 g
1 ts chilli powder
1 ts salt
salad:
160 dry lentils, boiled, drained
400 g sweet potatoes, in cubes of 2x2cm
1 red chili pepper, finely chopped
1 tbs olive oil
80 g rucola
150 g feta
salt
orange dressing:
3 tbs butter
1 shallot, finely chopped
1 orange, grated zest & juice
2 tbs apple vinegar
Prepare salad.
Preheat oven to 200 ° C. Place sweet potato cubes on baking tray. Sprinkle with olive oil, salt and chili pepper. Bake 20 m.
Mix sweet potatoes with the lentils, rucola and feta in a large bowl.
Prepare orange dressing:
Melt butter, and stir until golden brown. Grate zest of ½ orange and add the juice of the whole orange. Add vinegar and remove pan from the heat.
Prepare salmon. Rub the salmon with chili and salt. Bake 6-7 m on one side over medium heat 1- m on the other side.
Serve the salmon with lentil salad and orange dressing.
Preheat oven to 200 ° C. Place sweet potato cubes on baking tray. Sprinkle with olive oil, salt and chili pepper. Bake 20 m.
Mix sweet potatoes with the lentils, rucola and feta in a large bowl.
Prepare orange dressing:
Melt butter, and stir until golden brown. Grate zest of ½ orange and add the juice of the whole orange. Add vinegar and remove pan from the heat.
Prepare salmon. Rub the salmon with chili and salt. Bake 6-7 m on one side over medium heat 1- m on the other side.
Serve the salmon with lentil salad and orange dressing.
