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BIG GLORY BAY KING SALMON WITH ASPARAGUS, BLACK LENTILS AND HERB RELISH

Serves 4

INGREDIENTS

  • 1 cup black beluga lentils, rinsed
  • olive oil for cooking
  • sea salt and ground pepper
  • 2 bunches slim asparagus, tough ends snapped off
  • 4 x Big Glory Bay King Salmon portions, skin on (approx. 180 grams each)
  • 100 grams feta
Herb Relish
  • ½ packed cup each parsley and basil leaves
  • ¼ cup olive oil
  • 2 tablespoons drained capers
  • 2 cloves garlic, crushed
  • 1 tablespoon lemon juice
  • 1 teaspoon sea salt
  • ¼ teaspoon caster sugar or honey
  1. Cook the lentils according to the packet instructions. Drain then toss with a little olive oil, salt and pepper. Set aside.
  2. Blanch the asparagus in boiling salted water until crisp-tender. Drain well.
Herb Relish
  1. Place all the ingredients in a food processor and blitz until finely chopped.
  2. Season the salmon with salt. Heat a little olive oil in a large sauté pan and place the salmon flesh side down. Cook for 2-3 minutes each side, or until done to your liking.
To serve
  1. Spread the lentils over 4 serving plates, top with the asparagus and crumble over the feta.  Add the salmon then spoon over the herb relish.