Page 169 - B-ALL#33 ENGLISH

Salmon steak and colorful salad
Ingredients for 4 persons:
• 1 handful of coral lentils • 1 handful of quinoa
• 4 salmon steaks
• olive oil
• herbs of provence • salt pepper
• sherry vinegar
• soy sauce
• 1⁄4 shallot • 1 lemon
Cook the quinoa and lentils in boiling water for 10-12 minutes. Retain.
Heat your oven on grill to 190 degrees. Place the salmon steaks directly on a baking sheet on the baking pan.
Sprinkle with olive oil, Provencal herbs, salt and pepper and a generous dash of lemon. Put in the oven and let roast for a good ten minutes in a very hot oven.
While cooking, prepare the vinaigrette for the quinoa and lentil salad:
A tablespoon of soy sauce, a teaspoon of vinegar, 1⁄2 lemon juice, 2 tablespoons of olive oil. Mix.
Finely chop the shallot and mix with the vinaigrette. “Line” a dish with this colorful salad and place the grilled salmon pavers on top.
Sprinkle with lemon juice!