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Roasted Salmon with Warm Lentil Salad
Sara Moulton
Ingredients
1 cup green lentils, preferably lentilles du puy (small French lentils)
1/2 teaspoon kosher salt
2 ounces pancetta or bacon, finely chopped
1 small onion, finely chopped
1 garlic clove, minced
4 6-ounce pieces center-cut salmon fillet, skin removed
6 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
Additional kosher salt and freshly-ground black pepper to taste
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
2 to 4 tablespoons chicken stock (preferably homemade)
2 tablespoons chopped fresh herbs, such as chives, parsley, tarragon or basil
Directions
Place lentils in a large saucepan and pour enough cold water to cover by 1 inch. Add the salt and bring to a boil over high heat. Reduce the heat to medium and simmer until tender, 20 to 25 minutes.
Meanwhile, cook the pancetta in a small skillet over medium heat, stirring often, until crisp, three to five minutes. Remove with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon of the fat from the skillet and add the onion and garlic. Reduce the heat to medium and cook, stirring often, until softened, about five minutes. Remove from the heat and set aside.
Preheat the oven to 400 degrees F. Arrange the salmon in one flat layer in a shallow roasting pan. Drizzle with 2 tablespoons of the olive oil and lemon juice. Season with salt and pepper. Bake until barely cooked through, about 10 to 12 minutes.
Drain the lentils well and return to the saucepan. Add the vinegar and mustard and season with salt and pepper. Stir in the pancetta, the cooked onion mixture, the remaining 1/4 cup olive oil and 2 tablespoons of the chicken stock. Stir well and add more stock if necessary to make a moist lentil mixture. Stir in the herbs at the last minute. Serve each portion of salmon with some of the lentil salad.
Suggestions
Serves four.