This recipe delivered on its promise. Delicious and easy.
I’ve not cooked with lentils much. I’m not really a huge fan of the texture, but I was looking forward to trying the French du Puy lentils. They were a bit difficult to find, and a bit of a surprise because they’re described as green. Well, ok, a deep forest green – at least before they are cooked.
The ingredient list is short and manageable. I was able to find some wild coho salmon and the rest of the ingredients are pretty standard. I also used my Penzey’s vegetable soup base so that the lentils would be a meatless version.
The lentils have a quick pre-boil, then are combined with the vegetables, stock and bay-leaf.
While that all cooks, it’s time for the salmon. There’s essentially nothing to it – a bit of olive oil, salt and freshly cracked pepper. One thing I did think worked well was that the skin on the salmon as it’s baking keeps the salmon moist and also sticks to the foil so it’s easily removed for serving.
This all takes about an hour, with the lentils and salmon from start to finish. I did throw in a bit of an alternate that Dorie suggests – well, her suggestion is truffle oil. My choice – black truffle salt. This is one of those oh-so-amazing things, that makes many things better: a simple poached egg, macaroni and cheese, mashed potatoes… well, you can go on and on. A little goes a long way, but it also puts the dishes it’s used on over the top.
The salmon is plated over the lentils. I ended up not having any chives for garnish, which would have made the plate look that much better. But overall, a nice, tasty dish.
I served this with a bit of garlic bread made from some home-made artison bread, and a Sangiovese from Andretti wineries. A nice combination with the lentils and salmon. Just as Dorie promised, delicious and easy.