Roasted Salmon on Spicy Lentils

In 'Winter Gatherings' by Rick Rodgers

• Ready In: 1 hr
• Serves: 4

Ingredients

• Spicy Lentils

• 1  tablespoon extra virgin olive oil
• 1  small onion, chopped
• 1⁄2 cup  seeded finely diced red bell pepper
• 1  garlic clove, minced
• 1  teaspoon chili powder
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon ground coriander
• 1  cup  green French lentils, rinsed and sorted over for stones
• 2  cups  chicken stock
• 1⁄2 teaspoon salt

• Salmon

• 1  tablespoon extra virgin olive oil
• 1 1⁄2 lbs salmon fillets, with skin (center cut)
•  salt
•  fresh ground black pepper

Directions

1. Lentils--heat the oil in a medium saucepan over medium heat.
2. Add the onion and bell pepper; cook, stirring occasionally, until softened, about 3 minutes.
3. Add the garlic and cook until it is fragrant, about 1 minute.
4. Add the chili powder, cumin, and coriander, and stir until fragrant, about 1 minute.
5. Stir in the lentils, then the stock.
6. Bring to a boil; decrease the heat to med-low and cover.
7. Simmer until the lentils are tender, about 30 minutes.
8. During the last 5 minutes, stir in the salt.
9. Meanwhile, position a rack in the center of the oven and preheat the oven to 400°.
10. Lightly oil a large rimmed baking sheet.
11. Lightly oil the salmon flesh and season with salt and pepper.
12. Place the salmon on the baking sheet, skin side down.
13. Cut the salmon vertically into 4 serving portions, but do not separate the pieces.
14. Roast until the salmon shows the barest sign of pink when pierced in the thickest part with the tip of a knife, about 10 minutes.
15. Divide the lentils evenly among 4 soup bowls.
16. Top each with a portion of the salmon, and serve hot.