Steamed Salmon With Spicy Red Lentil And Cauliflower Salad - cooking recipe

Ingredients

200 g red lentils
1 head cauliflower (approx 800g), cut into small florets
1 None onion, finely diced
2 None red chilli, halved, deseeded and chopped finely
2 tsp medium hot mustard
5 tbsp white wine vinegar
None None sugar
4 tbsp oil
4 None salmon fillets (100g each)
250 ml apple juice
1 None lemon, juiced
1 bed cress
None None lemon slices for garnish

Preparation

Cook the lentils in boiling water for 8-10 minutes then drain well. Cook the cauliflower in boiling salted water for 4-6 minutes, then set in cold water to chill, and drain well.
To make the dressing. whisk together the onion, chilies, mustard and vinegar. Season with salt, pepper and a pinch of sugar to taste. Slowly drizzle in the oil. Mix the lentils and cauliflower with the vinaigrette. Check for seasoning, then set aside.
Bring the apple juice and lemon juice to a boil in a pan. Season with salt and pepper. Place the fillets in the pan and saute over a medium heat for 5 minutes on each side. Be careful not to overcook as you want the fish to be succulent. Serve each fillet laid across 1/4 of the salad mix and watercress. Garnish with lemon slices.