Serves 6


6 salmon fillets
3 tablespoons toasted sesame seeds
2 tbsp olive oil,
6 shallots, finely chopped
2 carrots, finely grated
200g puy lentils
2 tbsp pine nuts
For the marinade:
2 tbsp olive oil
Freshly squeezed lime juice
3 teaspoons soy sauce
2 tsp finely chopped root ginger

Mix the marinade ingredients together and add the salmon. Cover and leave for 1 hour turning the salmon after 30 minutes.

Cook the lentils. Heat the oil in a saucepan and fry the shallots until translucent. Add the carrots and lentils and stir well. Bring to the boil, cover and simmer for 40 minutes until lentils are soft. 10 minutes before the lentils are cooked, drain and dry the salmon. Grill or griddle for 4 minutes on each side. Heat the marinade and simmer for two minutes. Spoon the lentil mixture on to individual plates, put a salmon piece on top of each. Spoon a little marinade over each salmon piece and sprinkle with sesame seeds.