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• BBQ Salmon

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Ingredients:

• 4 x 125g Tasmanian Atlantic Salmon cutlets
• 4 slices of prosciutto, rind removed
• 2 tablespoons extra virgin olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 415g tin cooked lentils, drained
• 1/4 cup orange juice
• 1/2 teaspoon orange rind
• 1 tablespoon basil leaves

Instructions:

• Sauté onion and carrot in a saucepan until onion is soft.
• Stir in orange juice, rind and lentils then cover.
• Cook for 5mins over a gentle heat before stirring in basil.
• Crisp prosciutto in a non-stick pan and set aside.
• Cook salmon in same pan, on medium heat for 4 – 5mins.
• Serve salmon over lentils, garnished with prosciutto.

• Download the recipe PDF