Salmon with lemon & parsley butter, and lentil salad

[bambii7]

Salmon with lemon & parsley butter, and lentil salad


Lemon parsley butter
200g butter
1 lemon zest
2 tbsp chopped parsley

Soften butter (don't melt) in a bowl and stir until smooth. Add remaining ingredients and combine.
Shape butter into a long sausage shape wrap in plastic and chill
slice off 1cm portions to serve


Puy lentil salad
1 cup Puy (French Green) lentils
1 clove garlic
3 tbsp olive oil
1 fennel bulb
1 lemon juice
¼ cup chopped flat leaf parsley

Place lentils in a sauce pan and cover with cold water. Bring to boil then reduce heat and simmer for 20min until the lentils are just tender to bite. Drain. While still hot so the lentils absorb most of the flavor, toss the lentils with the garlic and olive oil then allow to cool.
Finely slice fennel bulb and toss with lemon juice to prevent discoloring
In a bowl combine cooled lentils with fennel and parsley. Season with salt and pepper to taste and toss together well (this salad can be made a day ahead)

Seared Salmon
4 * 150g portions salon fillet, with skin on and pin bones removed.
Olive oil for frying

Season salmon portions with salt and pepper, heat pan with oil. Add salmon skin side up and cook over a medium heat for 2-3 minutes, or until golden brown. (depends on thickness of salmon)
Turn and cook other side until flesh starts to flake.


To serve, arrange lentil salad on plate with salmon portions on top. Put two slices of lemon and parsley butter on top, butter will melt over hot salmon and add flavor to finished dish.