Salmon on chorizo lentils

By polloazul

Ingredients

• 400 g thick organic salmon fillets (2 x 200)
• 2 tbsp olive oil
• 100 g puy lentils
• 100 g chorizo (cubed)
• 2 cloves smoked garlic (sliced)
• 1 tbsp thyme leaves
• splash vinegar
• 2 tomatoes (cut in wedges)
• 50 ml dry rosé wine (eg from the Languedoc)
• 1 handful basil leaves
• 200 g sugar snap peas
• 1 know butter (salted)

Details

Servings 2

Preparation

Step 1

Cook the lentils in salt water for 15 - 20 minutes.
In the meantime, fry the chorizo in a pan, add the garlic and thyme and cook until it's nicely browned.
Add the drained lentils and set aside.

Fry the salmon in the olive oil, skin down first, until it starts to blacken.

In the meantime, cook the sugar snap peas in some salt water, drain and refresh and return to their pan, with a knob of butter.

Turn the fish over and add the tomato wedges, deglaze with the wine and add the basil. Cook for 2 minutes, then reserve - the salmon should still be pink in the middle.

Reheat the lentils and peas just before serving.