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(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba; Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)
Served on a bed of garlicky lentils and fresh arugula, this pan-seared salmon is bursting with flavour.
4 skinless salmon fillets, about 700 g total
3/4 tsp salt, divided
2 tbsp + 2 tsp olive oil, divided
2 tbsp lemon juice
2 garlic cloves, minced
1 tsp sumac
1/2 tsp Dijon mustard
1 540-mL can lentils, drained and rinsed
1 pint multicoloured cherry tomatoes, halved
4 cups loosely packed stemmed arugula
1/2 cup chopped mint
1/2 cup chopped parsley
Sprinkle salmon with 1⁄2 tsp salt. Season with pepper. Heat a large non-stick frying pan over medium-high. Add 2 tsp olive oil, and then salmon. Cook until underside of fillet is light-golden, 3 to 4 min. Turn fish over and continue cooking until a knife tip inserted in centre and held for 10 sec comes out warm, about 3 min more. Set aside.
Whisk lemon juice with garlic, sumac, Dijon and remaining 2 tbsp oil and 1/4 tsp salt in a large bowl. Stir in lentils, cherry tomatoes, arugula, mint and parsley. Season with pepper. Toss to coat.
Arrange lentil mixture on a platter. Top with salmon.
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