Salmon with Lentils is a great, hearty dinner perfect for fall and winter. It’s been a go to dish for us for a while, here’s how it went when Kim made it last Sunday night.
I grew up eating delicious lentil soup that my mom would make so when I saw this recipe a few years ago, I knew it might become a regular favorite. While the lentils do involve a few steps to make, I find it is completely worth it to make the entire recipe as the leftover lentils make for a few very tasty lunches! I love the combination of using the more delicately flavored leeks with the onions. The timing of the steps in the dish works out well: while the leeks and onions are cooking, I usually have enough time to get the celery and carrots chopped. I also used the time that the lentils were simmering with all the other ingredients to get the salmon together.
In our small kitchen, cooking salmon on the stove can make the apartment a little smoky and messy, so I opted to roast the salmon for about 10 minutes at 425 degrees. I decided to make up my own recipe and coated the salmon with a little olive oil, Dijon mustard, thyme, salt and pepper before roasting. It came out great and was certainly very easy!
Many thanks to Mike of winesbytheflask.com for picking out a terrific French red (Trousseau) Cotes du Jura 2011 to have with this dinner. It really was a perfect pairing and made for a nice end to the weekend.
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