Salmon, rice and lentils

• 2 salmon fillets (you may substitute with a tin of tuna)
• Extra virgin olive oil, approx. 5 tablespoonfuls
• 1 small cup of basmati rice, approx. 75g
• 1 medium size white onion, peeled and finely sliced
• 1 tbsp balsamic vinegar
• 1 tin of lentils, drained
• 2 tbsp Greek yogurt
• A squeeze of lemon juice
• A few thyme leaves or a pinch of dry thyme
• 2 tbsp finely chopped herbs (parsley, coriander, dill, etc)

Method

1. Start by rinsing the rice in a small colander and putting it in a small saucepan that has a lid. Add 1½ cup of water and sprinkle with a pinch of salt. Bring the rice to the boil on medium heat and when you see bubbles on the surface, cover with the lid, reduce the heat to low and leave the rice to cook for 10 minutes. Take it off the heat and leave it to stand for another few minutes. Uncover and use a fork to fluff it up.
   
   
2. While the rice is cooking, put 2 tbsp of olive oil in a saucepan with a lid and bring to a medium heat.  Add the onion and stir to coat with the olive oil. Add the thyme, stir, cover and lower the heat. Leave the onion to cook until it caramelises (is sticky, soft and golden). Finely, add the balsamic vinegar and give it a good stir.
   
   
3. While the onion is cooking, rinse the salmon fillets and pat dry. Season with some salt and pepper.
   
   
4. Bring a frying pan to a medium heat, add a couple of tbsp of olive oil and when the oil is smoking, place the salmon fillets in the pan skin side down and hold with your fingers for a few seconds to keep them flat. Cook the salmon for 3-5 minutes depending on their thickness. It should still be a little pink in the middle.
   
   
5. In a small bowl, mix the yogurt with a squeeze of lemon juice, the remaining olive oil, a pinch of salt and a little pepper and half the chopped herbs. Stir to mix.
   
   
6. Drain the can of lentils in a colander and add them to the saucepan with the onions. Add the cooked rice too, season with salt and pepper and stir in the remaining herbs. Spoon onto a plate and shred the salmon over it. Top with a spoonful of the yogurt sauce.