- 1 cup pink lentils
- 4 8 ounces salmon fillets
- 1 1/2 cups white wine
- 2 bay leaves
- A few sprigs dill and parsley, tied with twine, plus a couple of tablespoons chopped
- 1 lemon, sliced, plus the juice of 1 lemon
- Salt and pepper
- 1 rounded teeaspoon dijon mustard
- About 1/4 cup EVOO (extra-virgin olive oil)
- 1/2 red onion, finely chopped
- 1/3 seedless cucumber, finely chopped
- Warm crusty french rolls and butter, for serving
Preheat the oven to 350 degrees . Place the lentils in a medium saucepan with 3 cups water. Bring to a boil and cook over medium-low heat until just tender but with a bite remaining, 8 to 10 minutes; drain.
Place the salmon in a shallow, ovenproof skillet with the wine, bay leaves, dill and parsley sprigs and sliced lemon; season with salt and pepper. Add enough water to just come to the top of the fish, but do not cover. Bring to a boil, then transfer the salmon to the oven and poach until opaque, about 15 minutes.
In a large bowl, combine the lemon juice with the mustard. Whisk in the EVOO and season with salt and pepper. Add the chopped dill and parsley, the onion, cucumber and lentils; toss to combine.
Remove the fish from the poaching liquid. Serve the salmon fillets with the lentil salad, rolls and butter.