Slow Roasted Spring Salmon with French Green Lentils

Slow Roasted Spring Salmon with French Green Lentils

1 1/2 pounds fresh salmon

Marinade for Salmon:

• 1/2 shallot - thinly sliced

• 1 tablespoon capers

• Juice of 1/2 a lemon

• 1 tablespoon dijon mustard

• 1 tablespoon olive oil

• 2 teaspoons salt

• 1 teaspoon pepper

• 1 teaspoon dried oregano

French green lentils:

• 1 cup French green lentils

• 1 1/2 cups chicken stock

• 2 carrots sliced at an angle

• 3/4 cup of white mushrooms - sliced

• 1/4 cup of diced pancetta

• 2 tablespoons dry white wine

• 1 tablespoon whole grain mustard

• 1 tablespoon red wine vinegar

• 3 teaspoons salt

• 1 teaspoon pepper

• 1 tablespoon olive oil

1. Simply mix together the marinade for the salmon. Allow the salmon to come up to room temperature and coat the skin of the salmon with a teaspoon of olive oil and then place skin side down onto a baking sheet.

2. Pour the marinade over the salmon with most of the capers and shallots covering the salmon. Put in an oven at 275º. Roast for 25 minutes or until thermometer reads 130º.

As the salmon roasts, cook the lentils!

1. In a medium stock pot, on medium heat, add in the diced pancetta. Allow pancetta to render down for about 8 minutes on medium heat, stirring every minute or so to prevent burning.

2. Next, add in the tablespoon of olive oil, mushrooms and carrots. Season with a teaspoon of salt and stir. Allow the mushrooms, carrots and pancetta to cook down for about 5 minutes.

3. Then pour the green lentils directly into the stock pot and give it a stir. Turn the heat up to high and deglaze the pot with 2 tablespoons of dry white wine. Allow the wine to cook out for about 1 - 2 minutes. Then add in the chicken stock, cover and turn heat to a low simmer.

4. Allow lentils to cook for about 20 minutes or until tender. When the lentils are just about done, add in the tablespoon of whole grain mustard, red wine vinegar, and 2 teaspoons of salt and 1 teaspoon of pepper just to finish it off and give it that brightness!

5. The salmon and lentils should finish relatively at the same time! I like to plate my lentils with the roasted salami directly on top and finish off with a little fresh dill and pinches of Maldon salt.

with love + salt