French green lentils, or lentilles du Puy, can be found in natural food stores, gourmet markets and some supermarkets. Brown lentils may be substituted. For the wine, choose a red that pairs well with salmon, like American pinot noir or French Cotes du Rhone.
Makes 4 servings
2 tablespoons olive oil
1/2 white onion, chopped
1 cup diced carrots
1 cup diced celery
1 teaspoon dried thyme
1 teaspoon dried marjoram or oregano
1 teaspoon dried rosemary
3 cloves garlic, finely chopped
2 cups fruity red wine such as pinot noir
1 cup water
1 cup French lentils, picked over and rinsed
Salt and freshly ground black pepper to taste
4 (6-ounce) salmon fillets, about 1 1/2 inches thick
3 tablespoons grainy mustard
1 1/2 tablespoons honey
Fresh thyme sprigs for garnish (optional)
Preheat oven to 450 degrees.
Heat the oil in a large Dutch oven or saucepan on medium-high heat. Add the onion, carrots, celery, thyme, marjoram and rosemary. Cook until onion is soft and lightly browned, about 10 minutes. Add the garlic and cook 1 minute. Add the wine, water and lentils and bring to a simmer. Reduce heat to low, cover and simmer 45 to 50 minutes, or until lentils are tender (brown lentils will cook in less time), stirring occasionally. Season with salt and pepper to taste.
Place salmon fillets skin-side down on a foil-lined baking sheet. Season with salt and pepper.
In a small bowl, combine the mustard and honey and spread over fillets. Bake for 15 minutes, or until fish is opaque in the center. Separate the salmon flesh from the skin, discard skin and serve fillets over lentils. Garnish with fresh thyme if desired.
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