Salmon with Pink Lentil Salad

A pretty pink lentil salad mixed with green dill, parsley and cucumber adds additional flavors and texture to poached salmon.


  • 1 cup pink lentils
  • 4 salmon fillets (8 ounces each)
  • 1 1/2 cups white wine
  • 2 bay leaves
  • A few sprigs of dill and parsley, tied with twine, plus a couple of tablespoons, chopped
  • 2 lemons, 1 sliced, 1 juiced
  • Salt and pepper
  • 1 rounded teaspoon Dijon mustard
  • About 4 tablespoons extra virgin olive oil (EVOO)
  • 1/2 red onion, finely chopped
  • 1/3 English (seedless) cucumber, finely chopped
  • Warm crusty French rolls and butter, for serving


Pre-heat the oven to 350°F.

Place the lentils in a medium size saucepan with 3 cups water. Bring to a boil and cook over medium-low heat until just tender, but with a bite remaining, 8-10 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, 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.

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