05:02 16 May 2010
Ideal when you are in a rush but need a healthy and hearty meal, this dish is a great way to combine canned and fresh food.
30 minutes to prepare and cook. Serves 4.
|400g can brown lentils, drained
400g can cherry tomatoes
125g can button mushrooms, drained
4 x 150g salmon fillets
|A little olive oil
A handful of rocket
225g (8 oz) rice vermicelli noodles
A drizzle of sesame oil
1. Mix the canned lentils, tomatoes and mushrooms in a saucepan. Bring to the boil, reduce the heat, then simmer for 10 minutes until slightly thickened.
2. Brush the salmon fillets with a little olive oil. Heat a non-stick pan until hot. Add the salmon and fry for 4 – 5 minutes turn over and cook the other side for 3 minutes. Remove from heat and keep warm.
3. Put the noodles in a bowl, cover with boiling water and let them soak for 5 minutes. Drain and rinse under cold running water. Transfer to a bowl, sprinkle with the sesame oil and stir briefly to coat.
4. Divide the noodles onto 4 serving plates, place the lentils on top, scatter over the rocket and place the salmon on top and serve immediately.
You can find sustainable fish at the supermarket.
Of which saturates: 2.5g
This recipe and image is copyrighted to Canned Food UK.
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