Salmon on lentils with herb relish from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant (page 152) by Diana Henry

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Notes about this recipe

  • Eat Your Books

    Can substitute water for chicken stock.

  • Rabates on May 19, 2026

    The salsa verde makes this recipe, lentils are a bit bland on their own. I pressure cooked the lentils for speed, and used sea trout instead of salmon. Tasty.

  • Pamsy on December 12, 2020

    Enjoyable and easy salmon dish. My lentils took 35 mins and needed more stock. The relish was a lovely finishing touch.

  • Zosia on October 17, 2014

    The herb relish adds a very flavourful twist to this classic dish but the recipe instructions for cooking the lentils do not work. However, if you cover the pot while they simmer, they'll be perfectly cooked.

  • westminstr on August 29, 2014

    A good rendition of a bistro classic. My lentils came out perfect! (I did cover the pot after the water cooked away and let them steam for about 10 min to finish the cooking). I had all the recommended herbs on hand but agree that any herb would work well, it would be fine with just parsley for example.

  • saladdays on January 19, 2012

    A very easy and fresh way to cook salmon. The lentils probably need a longer cooking time, mine did ! Use any fresh green herbs you have available for the relish.

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