Autumn is officially upon us. And as the days grow shorter and the air crisper, Prinos Farm&Deli brings you a hearty November 2023 recipe, packed with wholesome goodness without being too heavy. This month it’s all about Scandi style salmon cooked with a mustardy marinade and served alongside deliciously creamy beetroot and lentils on a bed of rocket.
All prepared with the ever-expanding range of premium products available in our stores and e-shop, this recipe offers a rich blend of flavours that are both comforting and decadent in equal measures. It’s also an ideal choice for either the whole family or made just for one with an extra batch for a convenient ready-made lunch the next day. And this dish not only tastes great, its also packed full of nutrients
Incorporating more fish into your diet is a good way of getting additional nutrients. And salmon is not only a delight for your taste buds but also a powerhouse of health benefits. This light and flavoursome fish is packed with omega-3 fatty acids, which are known to support heart health and reduce inflammation. It’s also an excellent source of high-quality protein, essential vitamins, and minerals like Vitamins B and D, and selenium, making it a superb addition to any dish.
Meanwhile, lentils are another remarkably healthy ingredient that add a wealth of nutritional benefits to this meal. This recipe calls for small, dark lentil varieties such as Puy or beluga, which are prized not only for their earthy, nutty taste but also for their high nutritional value. Not only an excellent source of plant-based protein, these lentils are rich in essential vitamins and minerals like iron, folate, and potassium, as well as dietary fibre, which supports healthy digestion and helps stabilise blood sugar levels.
Finally, beetroot, adds a burst of colour, an earthy sweetness, and an array of health benefits to this dish. These root vegetables are a fantastic source of antioxidants which may have anti-inflammatory and detoxifying properties. Beetroot is also rich in dietary fibre, and essential vitamins and minerals like vitamin C, potassium, and folate.
That’s the educational part of the recipe over. Now, with your clear understanding of the nutritional advantages offered by the main ingredient in this delectable recipe, let’s delve into the finer details of preparing it yourself at home.
INGREDIENTS
- 2 fillets salmon
- 250g beetroot
- 250g puy or beluga lentils
- 1 small bunch dill
- 1 packrocket
- 2 tbsp olive oil
- 1 tbsp wholegrain mustard
- 1/2 tsp honey
- 2 tbsp creme fraiche
- 1-2 tbsp capers
- ½ a lemon
- 2 tbsp pumpkin seeds
METHOD
- First heat the oven to around 180C degrees. While the oven is heating up, cook the lentils for around 10-15 minutes or until lightly tender. (If you are using raw beetroots, cook them now in boiling water for 10-15 minutes.
- Next mix together the marinade using 1 tbsp of oil, mixed together with the honey and mustard.
- Once the beetroot and lentils are cooked, place the defrosted salmon fillets on a baking tray and season with the marinade mixture. Then put the lentil and chopped beetroot in another oven dish and cook both in the over for 10 minutes or until the salmon is cooked through.
- While the food is cooking, roughly chop the dill, grate the zest of the half lemon and then stir both into the crème fraiche. This is also a good time to task the pumpkin seeds.
- When the salmon is cooked through, remove both dishes from the oven, stir the crème fraiche mixture through the lentils and beetroot then serve all together on a bed of rocket topped with the toasted pumpkin seeds.
There’s no denying this is a delicious, light and highly nutritious meal – perfect for lunch or dinner and enjoyed by all. So you know what to do next! Stock up from Prinos Farm&Deli in Larnaca and Nicosia today, or order online via our e-shop and have the ingredients delivered to your doorstep. We’ve been working hard to expand our line and the range of products is constantly growing, so you’re sure to find what you need to make delicious meals for all the family. And don’t forget to tag your Prinos recipe photos so we can share them on social media!
