Salmon With Beets And Lentils

• 500 g beetroot, peeled and finely diced
• 3 tbsp butter or margarine
• 1 can (800g) lentils
• 2-4 tbsp fruit vinegar
• 1/4 tsp ground cumin
• 2 None onions, peeled and cut into wedges
• 150 g cooked ham, cut into strips
• 8 fillets salmon trout
• 2 tbsp plain flour
• 2 tbsp sunflower oil

1. For the beets and lentils, heat 1 tbsp butter in a saucepan. Saute the beets for 10 mins, stirring. Season with salt and pepper, add the lentils and cook for 5 more mins. Season with vinegar and cumin.
2. For the hame and onions, heat 2 tbsp butter in a pan and saute the ham for 3 mins. Add the onions and cook for 2 more mins.
3. Dredge the fish in flour and season it. Heat 2 tbsp oil in a pan and cook the fish skin side down for 2 mins. Turn and cook 2 more mins. Arrange on plates with the beets and lentils and ham and onions.

butter, lentils, fruit vinegar, ground cumin, onions, ham, salmon trout, flour, sunflower oil

Taken from recipes-plus.com/api/v2.0/recipes/20049 (may not work)