Salmon on a bed of Lentils

3 Tbl spoons olive oil
1/4 cup fine dice celery
1/3 cup fine dice carrot
1/2 cup fine dice onion
3 large cloves garlic, very fine chop
1/4 cup home cured bacon, fine dice
1 Tbl spoon chopped Italian parsley + 3 sprigs
2 branches and optionally 2 sprigs fresh thyme
1 bay leaf
6 pepper corns
1 cup green lentils
2 cups red wine (serve the rest of the bottle)
4 cups chicken stock
sea salt and fresh ground pepper, to taste
4 Tbl spoons butter
2 6 oz salmon fillet, skinless

Put table spoon of oil in a large pan over low heat, add onions, carrots, celery, garlic and bacon. Sweat slowly until vegetables are limp, perhaps 5 minutes.

Add the lentils, the sprigs of parsley and  branches of thyme, the bay leaf, the pepper corns.

Add the wine and stock.

Raise heat, bring to a boil while stirring. Lower heat, skim off foam and simmer for an hour. May be prepared in advance and brought back to temperature.

Divide and prepare salmon fillets with salt and pepper

Add remaining oil to a non stick pan and heat to not quite smoking.

Saute the salmon, skin side down first, brown on the bottom and barely cooked through.

Dish the lentils into shallow bowls

Place a salmon fillet in each bowl.

 Spoon some lentils onto the salmon, or optionally use the sprigs of thyme

Serve at once, with the remainder of the bottle of wine you cooked with. In this case a    Wolf Blass Shiraz 

Camera Nikon D-90 with internal flash.

Lens(es) AF-S NIKKOR 18-55mm f2.5-5.65G

                AF-S NIKKOR 70-300mm f4.5-5.6G

                AF-S NIKKOR 35mm F1.8G

                AF-S NIKKOR 50mm F1.4F

                AF DC-NIKKOR 105 mm F2

Recipe with pictures Downloadable PDF  Link doesn’t work 

on the PDF itself

Recipe without pictures Downloadable PDF Link Doesn't work

 on the PDF itself

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© 2012 Virginia L. Dyson & Warner W. Johnston