Derbyshire Venues & Accommodation For Every Occasion

April's Recipe of the Month - Honey Mustard Salmon with Lentils

Honey Mustard Salmon with Lentils(Click to zoom)
Honey Mustard Salmon with Lentils

Honey Mustard Salmon with Lentils

Serves 2, Preparation time 5 minutes, Cooking time 10 minutes


zest and juice of 1 lemon

2 teaspoons wholegrain mustard

1 tablespoon clear honey

2 skinless salmon fillets

2 teaspoons olive oil

5 spring onions, slices

175g cooked beetroot

120g puy lentils

salad leaves to serve


1. Heat the grill to high and line a baking tray with foil.

2. Put the lentils into a saucepan and cover with boiling water for 15 minutes. If they absorb the water add a little more so they do not dry out.

2. Mix together the lemon zest, lemon juice, mustard and honey and pour most of it over the salmon, reserving a little for later.

3. Grill the salmon for 5-7 minutes until it is cooked and flakes away easily.

4. Meanwhile heat the oil in a wok and stir fry the spring onions and beetroot for 2-3 minutes.

5. Once the lentils are cooked drain them off and add them to the wok with the beetroot and spring onions and mix everything together. Tip the mixture into a bowl with the salad leaves and add the last of the dressing from earlier.

6. Serve the salad with the salmon on top.

Categories: Food and Drink

Published in: April Newsletter