Cider salmon with butternut squash lentils recipe from Charlotte Davies
A high protein, filling dinner option, cook this cider salmon recipe stuffed with veggies for a healthy boost.
Cider Salmon with lentils
- 2 tbsp olive oil
- 300 g butternut squash, peeled, chopped into small bite-size cubes
- salt and freshly ground black pepper
- 50 g shallots, finely chopped
- 1 garlic clove, peeled and crushed
- 180 ml Thatcher's Rose Cider
- 2 skinless, boneless salmon fillets
- 250 g Merchant Gourmet Simply Cooked Puy Lentils
- 1/2 finely grated zest of 1/2 a lemon
- 2 lemon wedges, to serve
- 2 tbsp fresh parsley, chopped
- 1 tbsp dairy-free yoghurt
- 1 tbsp toasted seeds (I used the seeds from the butternut squash, seasoned and toasted for 10 minutes in the oven)
Preheat the oven to 180°C/Gas Mark 4. Toss the butternut squash in 1 tbsp olive oil and season with salt and pepper. Roast in the oven for 35-40 minutes until soft and caramelised. Once cooked, turn down the oven and keep warm.
Heat the remaining olive oil in a sauté pan on medium heat. Sweat the shallots and garlic for approximately 6-8 minutes until soft.
Once cooked, add the cider, bring to the boil, then lower the heat to a simmer. Add the seasoned salmon fillets to the pan. Cover and cook for 8-10 minutes until the salmon is just cooked. The salmon should be cooked to 62.8°C (143oF), however, the salmon will continue to cook from the residual heat after you remove it from the pan. To avoid overcooking, cook until 52°C (125oF). Carefully remove the salmon from the pan and keep warm in the oven with the butternut squash.
Return the pan to the heat, add the cooked lentils, bring back to the boil, then reduce the heat and simmer for 4 minutes, or until virtually all the cooking liquid has disappeared. Season to taste.
Remove the pan from the heat and stir through the yoghurt, lemon zest and half of the parsley.
Serve the lentils onto warm plates. Top with the roasted butternut squash and the salmon fillets. Sprinkle the toasted seeds over the top and the remaining fresh parsley. Serve with a wedge of lemon for a hint of citrus freshness.