Lentil-cauliflower salad with steamed salmon

Name: Lentil-cauliflower salad with steamed salmon
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 150 g red lentils; 1 (approx. 800 g) cauliflower; 7-10 Tbsp Salt; 1 Onion; 1 red chilli pepper; 2 TEASPOONS medium hot mustard; 5 TABLESPOONS White wine vinegar; 4 TABLESPOONS Oil; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 Salmon fillets (approx. 100 g each); 1⁄4 l apple juice; 7-10 Tbsp Juice of 1 lemon; 1 Beet Cress

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

150 g red lentils
1 (approx. 800 g) cauliflower
7-10 Tbsp Salt
1 Onion
1 red chilli pepper
2 TEASPOONS medium hot mustard
5 TABLESPOONS White wine vinegar
4 TABLESPOONS Oil
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 Salmon fillets (approx. 100 g each)
1⁄4 l apple juice
7-10 Tbsp Juice of 1 lemon
1 Beet Cress

Directions

1
Cook the lentils in boiling water for 8-10 minutes. Drain and leave to drain. Divide cauliflower into small florets and simmer in boiling salted water for about 5 minutes. Drain and let drain. Peel and finely chop the onion.
2
Deseed, wash and chop the chilli.
3
Whisk chilli, onion, mustard, vinegar and oil. Season with salt, pepper and 1 pinch of sugar. Mix lentils and cauliflower with the vinaigrette and season to taste.
4
Wash the salmon, dab dry. Boil up apple juice with lemon juice in a pan. Season with salt and pepper. Add the salmon fillets, cover and steam over medium heat for about 5 minutes. Cut cress from the bed and mix into the salad.
5
Serve salmon with salad.