Roasted Salmon with Marinated Lentils

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             FOOD FUNNY
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Here's one that has been making the rounds on the internet lately.
Thanks to Sherrie Leding of Kirkland, Washington for sending it in.

One day my mother was out and my dad was in charge of me. I was maybe 2
1/2 years old and had just recovered from an accident. Someone had given
me a little tea set as a get-well gift and it was one of my favorite toys.

Daddy was in the living room engrossed in the evening news when I
brought him a little cup of "tea," which was just water. After several
cups of tea and lots of praise for such yummy tea, my mom came home.

Dad made her wait in the living room to watch me bring him a cup of tea
because it was "just the cutest thing." My mom waited, and sure enough,
I came down the hall with a cup of tea for Daddy, and she watched him
drink it up. Then she said, "Did it ever occur to you that the only
place that a baby can reach to get water is the toilet?"

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             TODAY'S RECIPE
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This is one of my favorite ways to cook fish, and I think it works
particularly well with salmon.

Roasted Salmon with Marinated Lentils

4 to 6 salmon steaks, about 1 inch (2.5 cm) thick
1/4 cup (60 ml) soy sauce
1/4 cup (60 ml) fresh lemon juice
Freshly ground pepper to taste
1 Tbs (15 ml) butter
1 recipe Marinated Lentils (see below)
Lemon wedges for garnish

Combine the salmon steaks, soy sauce, lemon juice, and the pepper in a
large bowl and toss to coat the salmon. Marinate at room temperature for
10 minutes. Melt the butter in a large skillet over high heat and cook
the salmon steaks until browned on the bottom, about 3 minutes. Turn the
steaks over, add the reserved marinade to the pan and place in a
preheated 400F (200C) oven for 15 to 20 minutes, until the fish is firm
and opaque in the center. Place a portion of the lentils in the center
of individual serving plates and place the salmon steaks on top of the
lentils. Garnish with a lemon wedge.
Serves 4 to 6.

Marinated Lentils

1 cup (250 ml) dried lentils, picked over and rinsed
2 cups (500 ml) chicken stock
1 carrot, finely chopped
1 small onion, finely chopped
1/2 tsp (2 ml) dried thyme
1 bay (laurel) leaf
Salt and freshly ground pepper to taste
2 Tbs (30 ml) chopped fresh parsley
1 medium shallot, finely chopped
Light Vinaigrette Dressing (see below)
Lettuce leaves
2 Tbs (30 ml) chopped fresh chives

Combine the lentils, chicken broth, carrot, onion, thyme, bay leaf,
salt, and pepper in a saucepan and bring to a boil over high heat.
Reduce the heat and simmer until the lentils are tender, 30 to 45
minutes, adding more liquid if necessary. Drain the lentils and transfer
to a mixing bowl. Add the parsley, shallot, and vinaigrette dressing and
toss to combine thoroughly. Cover and marinate in the refrigerator for
at least 2 hours or overnight. Serve on a bed of lettuce leaves, and
sprinkle with fresh chives just prior to serving.
Serves 4 to 6.

Light Vinaigrette Dressing

2 tsp (10 ml) Dijon mustard
2 Tbs (30 ml) red wine vinegar
2 Tbs (30 ml) olive oil
1/4 cup (60 ml) water
Salt and freshly ground pepper to taste

Combine all ingredients and beat with a whisk until smooth.
Received on Tue Jul 15 21:22:52 2008