For ➋100 g French green lentils, rinsed & debris removed
50 cl water
1 bay leaf
1½ tbs sherry wine vinegar
1 ts Dijon mustard
½ ts plus ⅛ ts sea salt, divided
4 tbs extra-virgin olive oil, divided
1½ tbs minced shallot
¼ cup chopped Italian parsley
2 [wild Alaskan] salmon fillets (150 g each)
⅛ ts pepper
⅛ ts ground fennel seed (or fennel pollen, if available)
2 handfuls baby spinach
6 cornichons, for garnish
Preheat oven to 200°C.
Prepare lentil salad. Combine lentils, water, and bay leaf in a medium saucepan and bring to a boil. Lower heat and simmer, covered, for about 20 m, until lentils are tender. Drain and discard bay leaf.
While lentils are cooking, make the dressing.
Stir together sherry wine vinegar, mustard, and ½ ts salt in a small bowl. Gradually add 3 ½ tbs olive oil, whisking constantly, until emulsified. While lentils are still hot, add shallot, parsley, and ¾ of the dressing, and toss to combine. Keep warm until ready to serve.
Cook salmon. Wipe salmon dry with a paper towel. Brush an ovenproof baking dish with a little of the remaining olive oil, and set salmon fillet inside, skin side down. Brush salmon with the remaining olive oil, then sprinkle with salt, pepper, and fennel seed. Bake until just cooked through, about 20 m.
To serve, divide spinach between 2 plates. Top each with lentil salad and a fillet of salmon. Drizzle the remaining dressing on the spinach and garnish with the cornichons.
Prepare lentil salad. Combine lentils, water, and bay leaf in a medium saucepan and bring to a boil. Lower heat and simmer, covered, for about 20 m, until lentils are tender. Drain and discard bay leaf.
While lentils are cooking, make the dressing.
Stir together sherry wine vinegar, mustard, and ½ ts salt in a small bowl. Gradually add 3 ½ tbs olive oil, whisking constantly, until emulsified. While lentils are still hot, add shallot, parsley, and ¾ of the dressing, and toss to combine. Keep warm until ready to serve.
Cook salmon. Wipe salmon dry with a paper towel. Brush an ovenproof baking dish with a little of the remaining olive oil, and set salmon fillet inside, skin side down. Brush salmon with the remaining olive oil, then sprinkle with salt, pepper, and fennel seed. Bake until just cooked through, about 20 m.
To serve, divide spinach between 2 plates. Top each with lentil salad and a fillet of salmon. Drizzle the remaining dressing on the spinach and garnish with the cornichons.
