Lunch Sunday
Miso roast salmon, lentil & pomegranate salad
Enjoy a filling lunch that’s high in fibre and iron, and delivers two of your five-a-day.
SERVES 2 PREP 10 mins COOK 20 mins EASY
80g dried puy lentils
1 tsp miso paste
2 tsp finely grated ginger
1 garlic clove, finely grated
1 lime, zested and juiced
1 tsp olive oil
½ tsp black or white sesame seeds
2 x 150g skinless wild salmon fillets
1 tsp apple cider vinegar
2 carrots, cut into fine strips with a julienne peeler or knife
60g pomegranate seeds
3 spring onions, finely sliced handful of fresh coriander (about
30g), chopped
1 Heat the oven to 200C/180C fan/ gas 6. Cook the lentils in a pan of boiling water for 20 mins until tender. Meanwhile, mix the miso paste with 1 tsp of the ginger, garlic, half the lime juice, the oil and sesame seeds. Put the salmon fillets on a foil-lined baking tray and spread 1 tbsp of the miso mixture over them. Roast for 10-12 mins until cooked through.
Bu hikaye BBC Good Food UK dergisinin January 2021 sayısından alınmıştır.
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Bu hikaye BBC Good Food UK dergisinin January 2021 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
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