Salmon With Lentil Risotto

Let the green lentils stand in cold water for about 1 hour. Then simmer in plenty of salted water for about 15 minutes until the lentils are soft. Leave the lentils in the water.

Cut the onion into cubes and fry in olive oil until translucent, add a little salt. Now cut the pastırma into strips and add to the onions. Add the lentils and stir. Add the labne and season with salt, pepper and a little thyme. Add some of the lentil water if necessary. Let simmer for 1-2 minutes. The lentil risotto is ready.

Heat a non-stick pan over a high heat. Add olive oil, peel garlic cloves, crush with the back of a knife and add. Optionally add thyme sprigs to the oil. Now add the salmon seasoned with salt to the pan and fry until the skin becomes crispy. After a minute, turn the stove to medium heat and fry the salmon on both sides for about 5-6 minutes. You can also prepare the salmon in the oven.

To serve, divide the lentil risotto between the plates, top with the salmon and sprinkle with Tulum cheese (crumbles with your fingers). Add some lemon zest and freshly ground pepper to the dish and the main course is ready.