Enjoy delicious salmon and your heart will benefit too

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Darbar, North Street, Emsworth

RESTAURANT REVIEW: Not quite fit for a Mughul emperor yet, but getting there

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Lawrence looks after your heart and your taste buds with this week’s healthy dish.

Our local dentist, Envisage, has an automatic external defibrillator which can now be used throughout the village should it be needed.

This community scheme was set up by Richard Guyver, owner of the practice and he has encouraged other business in Emsworth to follow the ‘My Heart Emsworth’ way. Later in the year we shall be holding a luncheon to raise funds for our own defibrillator, increasing the total to three within Emsworth(the Emsworth sailing club has the other).

Through our restaurant we are lucky enough to meet a lot of people who, like us, feel very strongly about our community and local area. In a conversation with Richard Jones (a leading heart specialist) we spoke about the exciting project of My Heart Emsworth. He went on to tell us about a heart related scheme across the area promoting a healthier way of eating which has a huge impact on the human heart. I promised him that I would come up with some recipes in this article that would not be loaded with cream, sugars or went near a deep fat fryer.

Eating fish at least once a week has been proven to offer great health benefits and making sure that you have fish which are rich in Omega 3 increases these benefits.

Salmon is easily available and simple to cook. I serve it with some earthy du Puy lentils, which also have calcium, iron, vitamin B and a great taste.

To find out more about Lawrence’s restaurant Fat Olives, visit fatolives.co.uk or call 01243 377 914.

Salmon with du Puy lentils

Ingredients (serves 4)

4 salmon fillets (200g each)

200g of Du Puy lentils

1 onion finely chopped

2 cloves of garlic finely chopped

1 carrot cut into very small cubes

1 stick of celery cut into small cubes

1 teaspoon of fennel seeds


Olive oil

Salt and pepper


1. Gently fry the onion, garlic, carrot and celery in a deep saucepan with a little olive oil for three minutes.

2. Add the lentils and fennel seed and stir.

3. Add enough water to cover and bring to the boil. Simmer for 25–30 minutes until everything is tender but with bite (the water will have been absorbed).

4. Season with salt and pepper then you can allow the lentils to cool or use them hot.

5. Heat a saucepan until medium hot, brush the salmon skin with olive oil and season with salt.

6. Place the fish skin side down into the pan and cook for one minute.

7. Roll the fish and cook on each side for one minute.

8. Transfer to a baking tray and cook in a hot oven at 200c for six to seven minutes.

9. The centre of the fish should be slightly undercooked, if you like it cooked more put it back in the oven for another minute.

10. To serve, spoon the lentils onto a plate and top with the salmon.