Blackened Salmon with Lentils

This month I thought I’d share a recipe I created myself.  We’ve served it at our house a number of times and it has been a big hit every time.  Personally, I’m not to fond of salmon- but I do like it prepared this way.  And it’s fresh and healthy!  Choose small, French (of course!), green lentils if possible since they stay together better.

Ingredients (for 4 people)

•   28 oz salmon filets (boneless)

•   1 1/2 cups lentils

•   1 shallot

•   Roma tomato, diced

•   2 cloves of garlic, chopped

•   A couple of sprigs of Parsley

•   4 soup spoons of Montreal steak seasoning

•   Spring mix lettuce

Salt, pepper as desired

Dressing (vinaigrette):

•   2 soup spoons of Dijon mustard

•   1 soup spoon of red wine vinegar

•   3 soup spoons of olive oil

Directions

1) Put the lentils in a sauce pan and cover with 5 1/2 cups of cold water. Cook the lentils, the diced Roma tomato and the chopped garlic together slowly on low heat. Cook until the lentils are soft, about 30 minutes after the water starts boiling.

2) To prepare the vinaigrette:  whisk mustard and vinegar together, with salt and pepper to taste.  Add the olive oil slowly while continuing to whisk.  Then add the chopped shallot and parsley.

3) Drain the lentils and add it to the vinaigrette.  Serve warm.

4) To blacken the salmon, coat both sides of the filets with Montreal steak seasoning.  Heat an iron pan with a teaspoon of olive oil.  When hot, add the salmon.  Sear on both sides to cook medium rare or medium.

For presentation, put spring mix lettuce on the plate. Add the lentils and top with the salmon.

Bon Appetit,
Alain Guichard