Salmon with Puy Lentils

Ingredients

• 300 g Puy lentils
• 1 Shallot
• 1 Garlic clove
• 1 EL Butter
• 600 ml Vegetable Broth
• 1 bay leaf
• 4 tomatoes
• 2 EL freshly chopped parsley
• 650 g salmon fillet (with skin)
• Salt
• pepper (from the mill)
• 2 EL plant oil
• 1 EL lemon juice
• watercress (for garnish)

Instructions

1. 1.

   Rinse the lentils in a sieve and drain.

2. 2.

   Peel and finely dice the shallot and garlic. In a hot pot, sauté them in butter until translucent. Add the lentils and deglaze with broth. Add the bay leaf and simmer for 20-25 minutes until cooked; if needed, add more broth to keep liquid.

3. 3.

   Wash the tomatoes, cut off stems, blanch, shock in ice water, peel, quarter, seed, and dice. During the last ~5 minutes, stir in parsley with the lentils.

4. 4.

   Rinse the salmon, pat dry, and cut into four equal portions. Season with salt and pepper. In a hot non-stick pan, cook skin-side down in oil for about 5 minutes until golden brown and crisp. Flip and finish cooking over low heat.

5. 5.

   Remove the bay leaf from the lentils, season with lemon juice, salt, and pepper. Plate the lentils, place salmon on top (skin side up), garnish with watercress, and serve.