Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Dinner with Rukmini

Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

Pine Nut Crusted Salmon with Shallots and Puy Lentils

An easy but impressive date night dinner featuring salmon roasted with a pine nut and mustard crust and served with a lentil and watercress salad.

From the book

Introduction

I’m not sure you could do better than this for a date night dinner. It’s almost zero effort, but tastes and looks restaurant quality. Because it’s quite a simple dish, with just the mustard and pine nuts to flavour the salmon, this is a dish where it’s worth buying the best salmon you can.

Read more Read less

Ingredients

4 banana/long pointy shallots, peeled and halved lengthways if small, quartered if big
1 tbsp olive oil
1 tsp sea salt
2 really nice salmon fillets
2 tsp Dijon mustard
25g pine nuts, fairly finely chopped
A handful of flat-leaf parsley leaves, finely chopped
1 x 250g vac-pac of cooked Puy lentils
1 bag of (around 80g) watercress, roughly chopped
1 tbsp extra virgin olive oil
1 lemon, juice only
2 tbsp single cream (optional)
Freshly ground black pepper

Method

Preheat the oven to 180°C fan/200°C/gas 6. Mix the shallots with the olive oil and sea salt in a roasting tin, making sure the shallots are arranged cut sides facing upwards, then put the salmon steaks alongside.

Spread the top of the salmon fillets with the mustard. Mix the chopped pine nuts and parsley together (I sometimes just do this on the chopping board), then press the mixture over the mustard.

Transfer the tin to the oven and cook for 20–25 minutes, until the salmon is just cooked through (thicker pieces will take 25 minutes, thinner 20).

Remove the salmon fillets from the tin, then mix the Puy lentils, watercress, extra virgin olive oil and half the lemon juice through the shallots. Stir in the single cream, if using, then taste and adjust the lemon juice, salt and pepper as needed. Serve alongside the salmon.

Note: This is a dish where it’s worth thinking about warming your plates through.

Reviews

Have you tried this recipe? Let us know how it went by leaving a comment below.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.

There are no comments yet

Be the first to leave a review

Follow Rukmini on Instagram

For the latest announcements and everyday cooking tips

Follow
newsletter

Subscribe to Rukmini's newsletter

Get the latest recipes and cookbook news from Rukmini straight to your inbox.

From the book: The Quick Roasting Tin

Close menu