Ingredients
- 4 x 125g HUON Salmon cutlets
- 4 slices of proscuitto, rind removed
- 2 tbsp Bertolli Extra Virgin Olive Oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 415g tin of cooked lentils, drained
- 1/4 cup orange juice
- 1/2 tsp orange rind
- Tbsp basil leaves
Method
Prep time: 8mins Cooking time: 15mins 1. In a saucepan heat oil. Cook onion & carrot for 3-4mins over gentle heat until onion is soft. 2. Stir in orange rind, juice & lentils. Cover pan & cook over gentle heat for 5mins. 3. Stir in basil. 4. Heat a non-stick pan & cook proscuitto until crispy. 5. Remove & add Salmon cutlets. Cook on medium heat for 4-5mins each side until cooked. 6. Spoon lentils onto plates & top with Salmon. Garnish with crispy proscuitto & torn basil leaves.Serves: 4