Salmon with Lentils

After discovering and devouring the salmon with melting cherry tomatoes, I've been much more excited about making salmon.  This recipe, also one of Ina Garten's, cooks salmon in a similar way to the way the salmon with melting cherry tomatoes is made-pan seared and then baked.  I love that this method of cooking salmon makes it slightly crispy on the outside but perfectly soft to the point that it literally melts in your mouth on the inside.

The salmon on it's own was magnificent, but the cooked lentils were equally wonderful.  I ended up with more lentils than salmon and froze some to have as a side dish later on. I think they would be great paired with baked chicken or pork in the fall or winter.

Salmon with Lentils

1⁄2 pound green lentils
1⁄4 cup olive oil, plus extra for salmon
2 cups chopped yellow onions
2 cups chopped leeks, white and light green parts only
1 teaspoon fresh thyme leaves
2 teaspoons kosher salt
3⁄4 teaspoon freshly ground black pepper
1 tablespoon minced fresh garlic
1 1⁄2 cups chopped celery (4 stalks)
1 1⁄2 cups chopped carrots (3 carrots)
1 1⁄2 cups chicken broth
2 tablespoons tomato paste
2 tablespoons red wine vinegar
4 (8-ounce) center-cut salmon fillets, skin removed

Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.

Meanwhile, heat the oil in a saute pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, chicken broth, and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season to taste with salt and pepper.

Preheat the oven to 450 degrees F.

To cook the salmon, start by heating a dry oven-proof saute pan over high heat for 4 minutes. Meanwhile, rub both sides of the salmon with olive oil and season the tops liberally with salt and pepper. When the pan is very hot, place the salmon fillets seasoning-sides down in the pan and cook over medium heat without moving them for 2 minutes, until very browned. Turn the fillets and place the pan in the oven for 5 to 7 minutes, until the salmon is cooked rare. Spoon a mound of lentils on each plate and place a salmon fillet on top. Serve hot.

Source: Ina Garten, Barefoot in Paris