Recipes

Preparation: 20 minutes
Cooking: 30 minutes

The combination of lentils and salmon is a classic French brasserie offering. Serve this dish with a dry but fruity white such as a Viognier, Pinot Blanc, or dry Riesling. In the wintertime, you can cook the fish under the broiler instead of an outdoor grill.

Tools: medium saucepan, sauté pan, chef's knife, grill

FOR THE LENTILS
1 cup Puy lentils or French caviar lentils
4 sprigs fresh thyme
2 Tbsp butter
½ yellow onion, finely diced
1 carrot, peeled and finely diced
1 rib celery, finely diced
¾ tsp kosher salt, or to taste
1 tsp red wine vinegar
1 Tbsp extra-virgin olive oil

4 salmon fillets, about 6 oz. each
Extra-virgin olive oil
Kosher salt and pepper

Prepare a charcoal or gas grill for direct-heat grilling.

To make the lentils, while the coals are getting hot, rinse the lentils in cold water and place in a medium saucepan. Add 3 cups water and the thyme, bring to a simmer over medium heat, and cook for 15 minutes.

Meanwhile, melt the butter in a sauté pan and sauté the onion, carrot, and celery over medium-low heat until slightly softened, about 5 minutes. Season with the salt. Add the vegetables to the lentils, stir, and continue to simmer until the lentils are tender, about 10 minutes more. Add the vinegar and olive oil. Stir once more, taste, and adjust the seasoning. Keep warm by covering and placing in a warm spot on the stove, perhaps over a pilot light.

When the coals have burned down to glowing embers covered with gray ash, spread them out under the grill. Rub the salmon fillets with olive oil and season with salt and pepper. Place the fish on the hot grill and cook on one side for 3-4 minutes, depending on the thickness. Turn and cook on the other side for 2-3 minutes longer for medium-rare (the center will still be slightly translucent). Remove the salmon from the grill. Spoon a small mound of lentils onto each serving plate and top with a salmon fillet. Drizzle with olive oil and serve at once.