- 6 cups water, divided
- 1 cup French green lentils, (see Note)
- 1 cup dry red wine
- 1 medium onion,, halved
- 1 carrot, halved
- 5 cloves garlic, peeled
- 2 sprigs fresh thyme
- 3 parsley stems, cut into 2-inch pieces
- 3 whole cloves
- 1 bay leaf
- 1/4 teaspoon salt
- Freshly ground pepper to taste
- 1 tablespoon extra-virgin olive oil
- 1/2 Granny Smith apple
- 2 tablespoon chopped walnuts, toasted (see Tip)
- 1 tablespoon finely chopped fresh parsley
- 1 1/2 pounds salmon fillet,, skinned (see Tip) and cut into 6 portions
- 1 teaspoon canola oil
- 1/4 teaspoon freshly, ground
To prepare lentil salad: Combine 2 cups water and lentils in a large saucepan; bring to a boil. Cook for 5 minutes. Drain and return the lentils to the pan.
Add remaining 4 cups water, wine, onion, carrot and garlic to the pan. Tie thyme sprigs, parsley stems, cloves and bay leaf in a cheesecloth bag and add to the pan. Bring to a boil, reduce heat to medium-low and simmer, uncovered, for 30 minutes. Season with 1/4 teaspoon salt and pepper. Continue cooking until the lentils are tender, about 20 minutes more. Drain, reserving 1 cup liquid. Discard the cheesecloth bag. Cut carrot and onion into 1/4-inch dice.
Place the reserved liquid and 1/2 cup of the cooked lentils in a blender or food processor; puree until smooth. (Use caution when pureeing hot liquids.) Place 1/2 cup of the puree in a large bowl; mix in the remaining lentils, diced carrot, onion and olive oil. Scrape the remaining puree into a small saucepan.
Peel, core and finely dice apple. Stir apple, walnuts and parsley into the lentil-carrot mixture. Cover and keep warm.
To broil salmon: Preheat broiler. Coat a baking sheet with cooking spray. Brush both sides of salmon with canola oil and season each side with 1/4 teaspoon salt and pepper. Place on the prepared baking sheet and lay 1 thyme sprig over each fillet. Broil 6 inches from the flame without turning just until opaque in the center, about 6 minutes.
Meanwhile, heat the reserved lentil puree. Make a bed of the lentil salad on 6 plates and spoon the lentil puree around the outside. Place the salmon on top. Serve immediately.
- Serving: Per serving
- Calories: 409
- Carbohydrates: 25g
- Fat: 18g
- Protein: 30g
- Dietary Fiber: 6g
- Saturated Fat: 3g
- Monounsaturated Fat: 7g
- Cholesterol: 67mg
- Potassium: 821mg
- Sodium: 282mg
- Exchanges: 1 starch, 1 vegetable, 4 lean meat, 1 fat
- Carbohydrate Servings: 1