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.
dulceshome 
Thanks for the nice light meal! I cook with lentils all the time and love them in everything from soups to salad. I’ll be trying this recipe, it looks yummy!
I was surprised by how good this recipe is…nice to have good surprises. It was quick, delicious, and healthy…but those “brown” lentils don’t make a really pretty picture, although your photos are great. I need to try the truffle oil/salt…keep forgetting to put that on my list, but I’ll do that now. Thanks for the suggestion.
I actually like the salt better than oil, though I use both. I got mine as a gift, and it’s just fabulous.
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This one was a pleasant surprise, wasn’t it?
I think I agree with you on liking the truffle salt better than the oil, it adds such a nice touch to everything.
You did a great job with your salmon and lentils. That truffle salt sound incredible! We really enjoyed this one, too! Wonderfully delicious!
Yum, I brought some truffle salt back from a trip to France once and my entire suitcase smelled of truffles when I opened it up. That was long ago and my salt has all been used up, but it is a great way to add flavor to dishes like this. Happy to hear that you enjoyed this recipe.
Candy, I couldn’t agree with you more on cooking salmon with the skin on. The fish was the high point of my meal, although I am kicking myself in the shins now for not pulling out the truffled oil.
Got no truffle oil or salt and just finished the truffle butter. Maybe next time.
oooh truffle salt!! …something I’m going to go shopping for now…!! Lovely plate!