Ingredients

The following ingredients have 4 Servings
  • 2-3 garlic cloves, finely minced
  • 1 tablespoon fresh thyme
  • 2 teaspoons whole-grain mustard (or Dijon mustard)
  • 2 teaspoons lemon zest
  • 3 tablespoon olive oil
  • 1/2 teaspoon salt
  • pepper to taste
  • fresh thyme sprigs for garnish
  • 2 tablespoons olive oil
  • 1 onion, diced ( or sub 1 large leek)
  • 1 cup diced celery (or fennel bulb)
  • 1 cup diced carrot ( or beet!)
  • 3-4 garlic cloves, rough chopped
  • 1 1/2 cups French Green Lentils (Le Puy, or small black lentils– beluga, caviar, etc. )
  • 1/4 cup sherry wine, red wine, white wine, marsala wine (or skip it and add 1 teaspoon red wine vinegar at the end)
  • 4 cups veggie or chicken stock ( or water and 1 bouillon cubes)
  • 2 teaspoons salt
  • 1/2 teaspoon mustard- whole grain or dijon (optional)
  • 4-5 sprigs fresh thyme (or 1 teaspoon dried)
  • 2 bay leaves

Instruction

  • (Or see notes for grilling)
  • Pat the salmon dry. Make the marinade by combining all in a small bowl. Brush a little marinade on the bottom sides of salmon, place on parchment-lined sheet pan, then spoon the remaining over top, to form a thin layer. Set aside. When lentils are halfway through cooking, bake salmon in a 325 F oven for 10-15 minutes, depending on thickness. (Or grill!)
  • Heat oil in a large saute pan over medium-high heat. Add onion, celery and carrots and stir 4-5 minutes, then turn the heat down to medium. Cook 4-5 more minutes and add the garlic and lentils. Cook 2 minutes stirring. Add the wine. Let this cook-off, about 2 minutes. Pour in the stock, salt, and mustard and stir until combined and bring to a good simmer. Add the bay leaves and thyme sprigs, cover and gently simmer on low heat  25-30 minutes or until lentils are tender. When the lentils are tender, uncover and cook off any extra liquid ( or feel free to drain). Remove the thyme sprigs, taste and adjust salt.  A tiny little splash of red wine vinegar livens them up.
  • Place a cupful of lentils in a wide shallow pasta bowl, top with the salmon and veggie of your choice, and drizzle with a little olive oil, (or leek oil, gremolata!) top with a sprig of fresh thyme. Dig in!