Salmon with Lentils
INGREDIENTS
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1⁄2 pound French green lentils (lentilles du Puy)
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1⁄4 cup good olive oil, plus extra for salmon
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2 cups chopped yellow onions
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2 cups chopped leeks, white and light green parts only
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1 teaspoon fresh thyme leaves
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2 teaspoons kosher salt
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3⁄4 teaspoon freshly ground black pepper
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1 tablespoon minced fresh garlic
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1 1⁄2 cups chopped celery (4 stalks)
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1 1⁄2 cups chopped carrots (3 carrots)
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1 1⁄2 cups Homemade Chicken Stock, recipe follows, or good canned broth
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2 tablespoons tomato paste
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2 tablespoons good red wine vinegar
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4 (8-ounce) center-cut salmon fillets, skin removed
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For the Chicken Stock:
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3 (5-pound) chickens
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3 large onions, unpeeled and quartered
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6 carrots, unpeeled and halved
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4 celery stalks with leaves, cut in thirds
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4 parsnips, unpeeled and cut in 1/2, optional
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20 sprigs fresh flat-leaf parsley
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15 sprigs fresh thyme
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20 sprigs fresh dill
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1 head garlic, unpeeled and cut in 1/2 crosswise
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2 tablespoons kosher salt
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2 teaspoons whole black peppercorns
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