Griddled Salmon with Spiced Lentils

Lentils and salmon are a good match, but the spices in this recipe set it apart from other recipes of this kind. The salmon is marinaded first and then cook in a griddle pan, searing the flavour into the fish. The colour combinations make this dish visually pleasing too.

4 salmon fillets
juice and zest of 2 lemons
3T olive oil
1T honey
1 red onion finely chopped
1T dried dill tips
5 cardamom pods, seeds removed
pinch of chilli flakes
1 star anise
1 clove of garlic, crushed
300g green lentils
300ml vegetable stock
Greek yoghurt, chopped mint and cucumber ribbons to serve

Mix the juice and zest of the lemons, olive oil, honey and dill tips together. Place the salmon in a non-metalic dish and pour over the marinade. Leave to rest for 30 minutes.
Fry the onion and garlic in a little olive oil. Add the chilli, cardamom and star anise. Stir to infuse the flavour. Add the lentils and enough stock to cover them. Bring to the boil and simmer for 30 minutes, when all the stock should have been absorbed.
Cook the salmon in a griddle pan whilst the lentils are cooking. Both sides of the fish should be browned and the centre should change from an opaque to a pale pink.
Serve with lentils, yoghurt and chopped mint, and cucumber ribbons. Garnish with fresh dill or parsley.