21st Jul 2015 - 09:35
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Black bean salmon with spiced lentils and spinach
Serves 10
RECIPE ALLERGENS:
UNCLE BEN’S BLACK BEAN SAUCE – SOYBEANS & SESAME SEEDS
SALMON - FISH
NATURAL YOGHURT - MILK
Ingredients
- 500g Uncle Ben’s Black Bean Sauce
- 10 Salmon fillets
- ½ Lemons zest and juice
- 1 tsp. Grated ginger
- 1 kg Tinned or cooked lentils
- 2 Red onions finely chopped
- ½ tsp. Allspice
- 500g Spinach
- 5 tbsp. Natural yoghurt
- Salt and pepper to season
- Oil for frying
Preparation method
1. Preheat the oven to 180c Gas mark 4
2. Mix the Uncle Ben’s Black Bean sauce with the allspice, lemon and ginger
3. Spread over the salmon and bake on a tray for 15mins
4. Heat the oil in a pan and fry off the onions until golden
5. Add the lentils and cook for 1 min
6. Add the spinach and heat until wilted
7. Stir in the yoghurt and season
8. Remove the salmon from the oven and serve the sauce on top with a spoonful of lentils
Recipe courtesy of
Name
Mars Foodservice