Serves: 4

This blog has never been about anything but obtainability and this recipe is proof of that.

Nat offered a late mid-week lunch (with a Champagne) if I crunched a tonne of work in the morning (and then again post-lunch) and who was I disagree with the offer to good to refuse.

I initially thought I was up to cook, so headed straight to Gourmet Traveller: I am after all a kid of the 80s.

Nat of course headed straight to Gordon: she’s a kid from the less cooler 90s.

Though turns out I’m the less cooler one.

This is just such a bloody wonderful, obtainable, sorry not-sorry, simple dish.

It well crosses the line of effort and sophistication to smash the boring Chef’s salads I so often serve up on a Saturday after kids’ sport and shopping.

One hat, no. You won, yes.

(And yes: don’t eat farmed salmon. Wild caught salmon is out there and your kids will thank you for it.)

Ingredients

200gm Puy lentils
1 bay leaf
2 thyme sprigs
800ml vegetable stock
1 tbsp olive oil
200gm chestnuts mushrooms, cut into eights
200gm Portobello mushrooms, sliced
2 garlic cloves, peeled and finely chopped
4 x 100gm wild salmon fillets
100gm rocket leaves
Sea salt and freshly ground black pepper

For the dressing

1 garlic clove, peeled and crushed
2 tbsp white wine vinegar
1 tsp wholegrain mustard
1 tsp runny honey
1 tbsp extra virgin olive oil
1 tbsp water

Method

1. Put the lentils into a saucepan along with the bay leaf, thyme and stock. Bring to the boil over a medium-high heat, then reduce to a simmer. Simmer for 15 – 20 minutes until tender.
2. In the meantime, heat a large-based frypan over a medium-high heat and add the olive oil. Once hot, add the mushrooms with a pinch of salt and cook in the pan for 6 – 8 minutes stirring now and again, until soft and caramelised on the edges.
3. Add the chopped garlic and continue to cook for 2 minutes, then remove from the heat.
4. Once the lentils are tender, drain well and discard the herbs. Put the lentils into a large mixing bowl and add the mushrooms. Mix together gently to avoid breaking up the lentils too much.
5. To make the dressing, put all the ingredients into a clean jar with a punch of salt and pepper. Close the jar, shake until the dressing comes together and emulsifies.
6. Preheat the grill to high: grill the salmon for 6 – 8 minutes to your liking.
7. Pout half the dressing over the warm lentils and toss gently to get everything coated. Fold in the rocket, place the salmon on top and pour over the remaining dressing. Serve immediately.