The inspiration for this dish came from an amazing meal I had at The Farm on Adderly, one of my favorite restaurants in Brooklyn.
I decided to try my hand at making this recipe for myself and was really pleased with how it came out. I love how the beets add a nice color to the lentils, making this a very attractive dish.
Try if for yourself. You will not be disappointed.
1.5 cups french green lentils
2 small carrots, diced into 1/4 inch cubes
3 small beets, peeled and diced
1 clove garlic
a sprig of fresh rosemary and thyme
2 bay leaves
2 tablespoons olive oil
4 salmon fillets, about 1/2 pound each, with skin on
minced fresh parsley (for garnish)
Rinse and pick over the lentils then place in a large saucepan with water to cover. Simmer over medium heat until they begin to soften, 15 to 20 minutes, then add the carrots, beets, garlic, bay leaves and herbs. Continue to cook, adding water as necessary (keep this to a minimum), until the lentils and vegetables are tender, about 45 minutes in total. Season with salt and pepper, add the olive oil and keep warm.
Brush salmon fillets with olive oil and cook in cast iron pan over high heat. Three minutes on each side.
Divide lentils equally over three plates. Rest salmon fillet on top. Garnish with parsley.