Ingredients
- 4 salmon fillets
- 1 bay leaf
- 60g sun-dried tomatoes
- 150g rinsed lentils
- 2 tbsp extra virgin olive oil
- 2 cloves of garlic, chopped
- 1 medium onion, finely chopped
- salt and freshly ground pepper
- Chopped fresh herbs, such as parsley, chervil, thyme for garnish
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Preparation
Heat the oil in a saucepan or heavy soup pot over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add 1/2 teaspoon salt and garlic.
Blend together for a minute, until fragrant, and add the lentils, sun-dried tomatoes, bay leaf, and enough water to cover by an inch.
Bring to the boil, cover and simmer for 25 minutes. Season with salt and pepper to taste and simmer for another 5 to 10 minutes, until the lentils are tender and aromatic. Taste and adjust seasoning. Remove the bay leaf and sun-dried tomatoes. Keep warm while you cook the salmon.
While the lentils are cooking, preheat the oven to 300°F. Cover a baking sheet with foil and lightly oil the rack. Place the salmon on top. Season with salt and pepper. Fill a roasting tin with boiling water and place it on the oven floor.
Place the salmon in the oven and cook until fish flesh and white protein bubbles appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from heat.
Using a slotted spoon, put a few spoonfuls of the lentils on 4 plates and place a portion of salmon on top. Sprinkle with herbs and serve.
source: Moroccan cuisine
