Ingredients
Preparation
- Cut salmon into four pieces, season with salt and pepper.
- Cook lentils according to package instructions.
- Finely chop garlic, slice avocado.
- Heat a large pan with oil, quickly fry salmon on both. The salmon should be golden on the outside but still have a "pink" core. Transfer the salmon to a plate.
- Transfer salmon to a plate.
- Wash the pan and heat it again. Add a little oil to the pan and sauté the kale over medium-high heat, stirring continuously for 2-3 minutes. Add the garlic and lentils halfway through frying.
- Reduce heat, add teriyaki sauce, sesame oil (if desired), and lime juice.
- Arrange kale and avocado on plates, place salmon on top, sprinkle with cilantro and serve.