Recipes, Recipes - Pinot Noir

Salmon with Lentils

Serves 4

This is a lovely dish I am sure you’ll enjoy again and again. In fact, if you like, you can serve it with Pinot Noir or Pinot Gris — salmon is like that.

1/2 pound French green lentils
1/4 cup good quality olive oil
2 cups chopped yellow onions
2 cups chopped leeks, white & green parts only
1 teaspoon fresh thyme leaves
2 teaspoons kosher salt
3/4 teaspoon fresh ground black pepper
1 tablespoon minced fresh garlic
1 and 1/2 cups chopped celery (4 stalks)
1 and 1/2 cups chopped carrots (3 carrots)
1 and 1/2 cups homemade chicken stock or good canned broth
2 tablespoons tomato paste
2 tablespoons good red wine vinegar
4 (8 ounce) center-cut salmon fillets, skin removed

Place lentils in a heat proof bowl and cover with boiling water. Set aside for 15 minutes & then drain.

Heat olive oil in saute pan, add the onions, leeks, thyme, salt and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season to taste.

Preheat oven to 450 degrees. For the salmon, heat a dry, oven proof saute pan over high heat for four minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops liberally with salt and pepper. When the pan is hot, place the salmon fillets seasoning side down in the pan and cook over medium heat without moving them for 2 minutes, until very browned. Turn the fillets and place the pan in oven for 5 to 7 minutes, until the salmon is cooked rare. Spoon a mound of lentils on each plate and place a salmon fillet on top. Serve hot.