Roasted Salmon with Braised French Lentils

feastingathome.com

Alex B.

subheading: UNITS USM 1X:

1 to 1 ½ lbs salmon (4 to 6 salmon fillets -skinless)

subheading: Salmon Marinade:

2 to 3 garlic cloves, finely minced

1 tablespoon fresh thyme

2 teaspoons whole-grain mustard (or Dijon mustard)

2 teaspoons lemon zest

3 tablespoon olive oil

½ teaspoon salt

pepper to taste

fresh thyme sprigs for garnish

subheading: Braised French Lentils:

2 tablespoons olive oil

1 onion, diced ( or sub 1 large leek)

1 cup diced celery (or fennel bulb)

1 cup diced carrot ( or beet!)

3 to 4 garlic cloves, rough chopped

1 ½ cups French Green Lentils (Le Puy, or small black lentils- beluga, caviar, etc. )

¼ cup sherry wine, red wine, white wine, marsala wine (or skip it and add 1 teaspoon red wine vinegar at the end)

4 cups veggie or chicken stock ( or water and 1 bouillon cubes)

2 teaspoons salt

½ teaspoon mustard- whole grain or dijon (optional)

4 to 5 sprigs fresh thyme (or 1 teaspoon dried)

2 bay leaves

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