Roasted Salmon with Lentils

Yield: 4 servings
Time:

This is a great dish. The pairing of lentils and salmon is really nice, and it’s so yummy on cool nights. The most recent time I made this there was excess stock in the lentils, although I don’t remember this being an issue before (maybe I used different lentils…). Even though it’s not shown in the picture, don’t forget the goat cheese garnish; it finishes the dish nicely.

Ingredients

Lentils

• 2 tablespoons olive oil
• 1/2 yellow onion, finely diced
• 1 thick bacon slice, chopped
• 1 garlic clove, chopped
• 1 carrot, peeled and halved
• bouquet garni (parsley spring, thyme spring and bay leaf, tied together with kitchen string)
• 2 cups French green lentils, washed and drained
• 7 cups chicken broth
• salt and freshly ground pepper, to taste

Salmon

• 4 tablespoons olive oil, or as needed
• 4 salmon filets, 5 ounces each
• salt and freshly ground pepper, to taste

• 1/4 cup finely diced shallots
• 1/2 cup finely diced parsley
• 1/4 cup finely diced chives
• 2 tablespoons balsamic vinegar
• 4 tablespoons unsalted butter
• fresh chervil for garnish

Directions

1. Preheat oven to 450 degrees
2. To make the lentils: Heat the olive oil in a deep, heavy pan over medium-high heat. Add the onion, bacon, garlic, carrot and bouquet garni. Saute for 1 minute, stirring. Add the lentils, stir to coat and add the broth. Bring to a boil, then reduce heat and simmer, uncovered, for about 25 minutes, or until the lentils are tender. Season with salt and pepper; remove the bouquet garni and carrot halves. Transfer lentils to a bowl and set aside.
3. To make the salmon: Set 2 large, heavy ovenproof skillets over medium heat, and put 1 tablespoon olive oil in each. Season the salmon on both sides with salt and pepper. When the oil is very hot but not smoking, place the salmon skin-side up in the skillets. Saute until browned on both sides, turning once. Transfer the skillets to the hot oven. Roast for 1 minute for rare, 2 minutes for medium, 3 to 4 minutes for well-done.
4. When the salmon is done to your liking, remove to a large plate and keep warm.
5. Return the lentils to a heavy pot. Stir in shallots, parsley, chives, vinegar and butter; cook over medium heat until heated through.
6. Divide the lentils among shallow bowls, top each with a salmon fillet and garnish with chervil.

Source: Adapted from Pastis in San Francisco, reprinted in the San Francisco Chronicle Cookbook Volume II

Pairs well with…

Green Goddess Sauce