Recipe courtesy of Drew Nieporent

Salmon with Lentils and Red Wine Sauce

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  • Total: 1 hr 25 min
  • Prep: 10 min
  • Cook: 1 hr 15 min
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The Creamed Lentils:

3/4 cup dried lentils

3/4 cup finely diced bacon

2 shallots, minced

1 clove garlic, minced

1 pint heavy cream

1 teaspoon finely chopped fresh thyme

1 teaspoon finely chopped fresh marjoram

1/4 teaspoon salt

Freshly ground white pepper

The Sauce:

2 tablespoons olive oil

1/2 pound salmon bones, cut in pieces

1 clove garlic, finely chopped

2 carrots, diced

2 stalks celery, diced

1 leek, finely chopped

1 sprig fresh tarragon

1 sprig fresh thyme

1 bottle red table wine

1 cup chicken stock

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

3 tablespoons butter

The Salmon:

2 pounds center-cut salmon fillet

1/2 pound haricots verts, quickly steamed, for garnish


  1. To prepare the lentils, blanch the lentils for 10 minutes in a pot of boiling water. Drain and set aside. In a large saute pan, fry the bacon until it is lightly browned. Add the shallots and garlic, and saute for 2 minutes, until they are tender and translucent. Add the lentils, cream, thyme, and marjoram. Simmer about 15 minutes, until the lentils are tender and the mixture resembles thick soup. Remove from the heat. Season with salt and pepper. Set aside.
  2. To make the sauce, heat a saucepan over medium heat. Add the salmon bones, garlic, carrots, celery, and leeks and cook until vegetables are golden brown. Add the tarragon, thyme, wine, and stock. Increase the heat and bring the sauce to a bowl. Simmer for 15 to 20 minutes. Strain the sauce though a fine sieve and return it to a clean sauce pan. Bring the sauce to a boil and continue cooking until it has reduced by half and is thick. Remove from the heat and adjust the seasoning with salt and pepper. Whisk in the butter. (If you have made the sauce ahead of time, reheat it while the salmon is cooking and add the butter at that time.)
  3. To serve, preheat the broiler. Slice the salmon diagonally into long thin slices. Place 1/2 cup of the creamed lentils on each of 6 ovenproof plates. Place 2 slices of salmon on top, without over lapping. Broil for 2 minutes and drizzle over the red wine sauce garnish with the haricots verts and serve.