Salmon lentil salad with cucumber cream

Instructions

1. Preheat oven to 200°C. On an oven dish lined with baking paper, place salmon. In a small bowl, combine soy sauce and mirin and brush over salmon. Bake for 10-12 minutes, until just cooked through.
2. In a large bowl, combine lemon juice, zest and oil. Add lentils, capsicum, rocket and half of the cucumber. Mix well. Add beetroot and gently combine.
3. Using a food processor or stick blender, blend yoghurt, black pepper and remaining cucumber until smooth.
4. To serve, divide lentil salad between 2 plates and break pieces of salmon over the top. Drizzle with cucumber cream, garnish with fresh basil or mint, if using, and serve with sauerkraut on the side, if using.