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2 Tbsp (30 mL) coconut oil, divided
3 cups (750 mL) sliced leek
2 cups (500 mL) cooked green lentils
1/2 cup (125 mL) vegetable stock
2 Tbsp (30 mL) rice wine vinegar
1 tsp (5 mL) honey
1/2 tsp (2 mL) sesame oil
3 tsp (15 mL) fresh tarragon (reserve some for garnish)
to taste, salt and ground black pepper
6 (4 oz/125 g) fillets of salmon, bones & skin removed
3/4 cup (175 mL) white or black sesame seeds (or combination
1 lemon, cut into wedges
Quick tip: Leeks can hold a lot of sand or dirt between its layers. Toss the sliced leek in a bowl of cool water and give it a good stir. The dirt will sink to the bottom of the bowl and the leek will float to the top.
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