Simmered with carrots, turnips and thyme, the lentils make a lovely, hearty bed for the salmon fillets, which are gently cooked on top of them for easy one-dish preparation. Green (Le Puy) lentils are smaller and more delicate than other varieties and hold their shape better during cooking.
2 teaspoons extra-virgin olive oil
1 tablespoon finely chopped shallots
2 teaspoons minced garlic
2 1/2 cups clam juice
1 cup green or brown lentils, rinsed
1 small onion, peeled and studded with a clove
1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme leaves
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
2 carrots, peeled and finely chopped
2 small white turnips, peeled and finely chopped
1 pound salmon fillet, skin removed, cut into 4 portions
2 tablespoons chopped fresh parsley
1 lemon, quartered
1. Heat oil in a Dutch oven or deep sauté pan over medium heat. Add shallots and garlic and cook, stirring, until softened, about 30 seconds. Add juice, lentils, onion, thyme, salt and pepper. Bring to a boil, reduce heat to low and simmer, covered, until the lentils are tender, 25 minutes.
2. Add carrots and turnips; simmer until the vegetables are tender, about 10 minutes more. Remove the onion. Add more juice if necessary; the mixture should be slightly soupy. Taste and adjust seasonings. Lay salmon fillets on top, cover the pan and cook until the salmon is opaque in the center, 8 to 10 minutes.
3. Serve in shallow bowls, garnished with parsley and lemon wedges.
Makes 4 servings
From EATINGWELL The Magazine of Food & HealthCopyright 2005 Eating Well, Inc.