Salmon with Green Lentil Ragout

Yes, salmon again. We got a rather large package of it at Costco awhile back, some of which I put in the freezer, so it makes an appearance again. And it will be making another one tomorrow night. It's just a salmon kind of time I guess. But, I'm actually glad to be having so much of it lately because I always feel like I don't eat enough fish. And salmon is oh-so-wonderfully good for you with all its vitamins and omega-3 fatty acids!

Lentils are great with salmon. And this dish made for great leftovers the next day. I did learn one lesson though: always dice vegetables to size according to what the recipe calls for. Also, it's preferable to chop them uniformly. An occasional not-so-cooked-all-the-way potato is not so great. But really, this vegetable combination with the lentils was simple, but really tasty. And the crust on the salmon was incredible...

Cook lentils until tender. Boil and reduce some chicken stock over high heat, then remove. Warm a bit of the concentrated stock in a skillet over medium-high heat. Mix in finely chopped shallot, carrot, and potato, cooking until the liquid has almost evaporated. Pour in remaining stock, add cooked lentils, and simmer until potato is tender. Stir in kosher salt and fresh ground black pepper. Remove from heat.

In another skillet over medium-high heat, warm some canola oil. Season salmon fillet pieces with salt and pepper. Place them in the pan, cooking until crisp and well-browned. Serve on top of the green lentil ragout. Yum.