Harissa Salmon on puy lentils with mushrooms and peppers

Harissa Salmon on puy lentils with mushrooms and peppers

From Martin Walsh

Ingredients (serves 2) 

2 salmon steaks

1 tbsp harissa paste

Puy lentils for two

Medium red onion and 2 cloves of garlic chopped

300g mushrooms chopped

1 green pepper and one red sliced into strips

Veg stock powder

s&p

Method

Massage the salmon with the harissa and wrap in foil to marinate.

Put the lentils on to cook or just use a packet of pre cooked lentils. Soften the onion and garlic in some oil and salt. Add the peppers and mushrooms and sweat over a gentle heat for a good twenty mins, stiring every now and again. Season with s&p.

When they are done tip in the lentils and add a little water and some veg stock powder. Bring to a simmer and cook for another five minutes. This can be left and reheated just before the salmon is ready. The fish  should take about 20 mins in a medium oven.

👀 Goes well with a good pile of steamed tenderstem broccoli.