Salmon with Pink Lentil Salad

By tammy1365

Ingredients

• 1 cup pink lentils
• 4 salmon fillets (8 ounces each)
• 1 1/2 cups white wine
• 2 bay leaves
• A few sprigs of dill and parsley, tied with twine, plus a couple of tablespoons, chopped
• 2 lemons, 1 sliced, 1 juiced
• Salt and pepper
• 1 rounded teaspoon Dijon mustard
• 4 About 4 tablespoons extra virgin olive oil (EVOO)
• 1/2 red onion, finely chopped
• 1/3 English (seedless) cucumber, finely chopped
• Warm crusty French rolls and butter, for serving

Details

Servings 4
Adapted from rachaelray.com

Preparation

Step 1

A pretty pink lentil salad mixed with green dill, parsley and cucumber adds additional flavors and texture to poached salmon.

Pre-heat the oven to 350°F.

Place the lentils in a medium size saucepan with 3 cups water. Bring to a boil and cook over medium-low heat until just tender, but with a bite remaining, 8-10 minutes; drain.

Place the salmon in a shallow, ovenproof skillet with the wine, bay leaves, dill and parsley sprigs and sliced lemon; season with salt and pepper. Add enough water to just come to the top of the fish, but do not cover. Bring to a boil, then transfer the salmon to the oven and poach until opaque, about 15 minutes.

In a large bowl, combine the lemon juice with the mustard. Whisk in the EVOO and season with salt and pepper. Add the chopped dill and parsley, onion, cucumber and lentils; toss to combine.

boil

simmer

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