SALMON AND LENTILS

SALMON AND LENTILS image

Yield 4

Number Of Ingredients 10

¾ cup green or brown lentils
2 teaspoons olive oil, plus more for brushing
1 small onion, chopped
1 carrot, peeled and cut into small dice
3 cups (24 fl oz/720 ml) low-sodium vegetable or chicken broth
2 tablespoons mirin (Japanese seasoning wine), sweet vermouth or orange juice
½ teaspoon salt
Freshly ground black pepper
4 small center-cut pieces salmon fillet, about 4 ounces (120 g) each
1 lemon, cut into wedges (120 g) each

Steps:

1. Pick over lentils to remove any small stones or broken lentils. 2. Heat olive oil in a large saucepan over medium heat. Cook onion and carrot until soft, about 5 minutes. Add broth, mirin (or vermouth or orange juice), salt and a grinding of pepper. Bring the liquid to a boil and stir in the lentils. Cover and cook until the lentils are tender, about 20 minutes. 3. While the lentils are cooking, preheat the broiler. Brush the broiler pan with olive oil. Place salmon fillets on the pan and brush them with a little olive oil. Squeeze 1 or 2 of the lemon wedges over the fillets and season with a generous grinding of pepper. Broil fish for 8 to 10 minutes, until cooked through. 4. Spoon lentils onto each of 4 dinner plates. Set the salmon on top and sprinkle with more lemon juice.