SERVES 4
Neutral oil (such as rapeseed), for frying
200g lentils (black or green work best)
480ml water
1 tsp salt, plus extra for the fish
60ml sherry vinegar
120ml olive oil
4 pieces salmon (around 170g each),
with skin on
2 tart apples, such as Granny Smith,
Greening or Mutsu, cut into thin slices
910g kohlrabi, ends trimmed off, peeled
and cut into matchsticks (if you want to
use the leaves, cut into thin ribbons)
½ bunch of parsley, stems removed and
leaves left whole
QIn a saucepan, heat a glug of neutral
oil and, when warm, add the lentils
and toast for around 3 minutes.
QAdd the water and salt and bring
to a boil, reduce to a simmer and
cook uncovered until the lentils are
tender (this will be 20-35 minutes
depending on the type).
QWhen the lentils are cooked, drain
and dress with vinegar and olive oil,
then leave to cool.
QPat the salmon skins dry and season
with salt. Heat a glug of neutral oil
in a frying pan and when just about
smoking, place the fish skin-side
down and fry until the skin is crisp.
When the fish can be easily moved in
the pan (meaning that the skin is fully
crisped), flip the fillets and cook for a
few minutes more to medium-rare.
QToss together the lentils, apple,
kohlrabi, including leaves if using, and
parsley. Taste and adjust seasoning.
Serve the salmon with a generous
spoonful of the salad on the side.¤
KOHL-SLAW WITH
SEARED SALMONLIFESTYLE