Title: Salmon on a Bed of Lentils
Categories: Fish Vegetable Bean Salmon
Yield: 4 Servings

2	ts	Olive oil
1	tb	Shallots, finely chopped
2	ts	Garlic, finely chopped
2 1/2	c	Chicken broth
1	c	Green or brown
		Lentils, rinsed
1	sm	Onion(s), peeled
		Studded with
1		Clove
1 1/2	ts	Thyme, chopped or
1/2	ts	Dried thyme
1/2	ts	Salt
1/4	ts	Pepper
2	sm	White turnips, peeled finely chopped
1	lb	Salmon fillet, skinned
		Cut into 4 portions
2	tb	Parsley, chopped
1		Lemon, quartered

In a large saucepan, heat oil over medium heat. Add shallots and garlic and cook, stirring, until the garlic is lightly colored, about 30 seconds. Add broth, lentils, onion, thyme, salt and pepper. Bring to a boil, reduce heat to low and simmer, covered, for 25 min or until the lentils are tender.

Add turnips and carrots; simmer until tender, about 10 min more. Remove onion. Add more broth if needed; the mixture should be slightly soupy. Taste and adjust seasonings. lay salmon fillets on top, cover the pan and cook until the salmon is opaque in the center, 5-8 min.

Serve garnished with parsley and lemon wedges.

: Baltimore Sun

From: Diane Lazarus Date: 05-26-96 (F) Cooking Ä

previous

next