Salmon and green lentils with mustard vinaigrette

Salmon makes a wonderfully elegant main course for a special evening, and serving it on a bed of lentils is right on top of a hot restaurant trend. Cook your lentils according to the directions on the package until al dente, and monitor them to be sure they’re firm and don’t overcook.

2 salmon fillets, drizzled with olive oil and balsamic vinegar
2 cups cooked green lentils
3 green onions, thinly sliced up to green part
1 red bell pepper, finely diced
2 tablespoons minced flat leaf parsley

Mustard vinaigrette
2 tablespoons balsamic vinegar
½ head roasted garlic, squeezed from skins (see note)
2 teaspoons grainy mustard
½ cup extra virgin olive oil
½ teaspoon coarse salt
¼ teaspoon freshly ground pepper

Preheat grill pan or skillet over medium high heat. Place the salmon fillets, skin side down, in the pan and cook for three minutes. Turn the fillets over and grill until fish is firm but not flaky, another two to three minutes. Remove the skin and invert onto the plates.

While the salmon is cooking, make the vinaigrette. Whisk together balsamic vinegar, roasted garlic pulp and mustard in a large mixing bowl. Continue whisking while adding olive oil in a slow, steady stream. Stir in salt and pepper. Add lentils, green onions, red pepper and parsley.

Divide the lentils between two plates. Place the salmon fillets on the bed of lentils.

Serves two.

Note: to roast garlic
To roast garlic, preheat oven to 350 degrees. Remove as much of the papery skins from the garlic bulb and slice the top off the cloves. Place in baking dish, drizzle with olive oil and season with salt and pepper. Bake for about 1 – 1½ hours until the garlic cloves have mellowed into a paste and can be easily squeezed from their skins.