1. Heat 3 tablespoons of the olive oil in a medium
saucepan over medium-high heat. When it is hot, add
1 cup of the onion and the celery and cook, stirring,
until soft, about 4 minutes. Add the lentils, chicken
stock, and bay leaf, and bring to a boil. Reduce the
heat to a simmer and cook, uncovered and stirring occasionally, until the lentils are just tender, 35 to 45
minutes. Season to taste with salt, and then drain the
lentils in a colander. Set aside while you prepare the
2. Season the salmon fillets on both sides with salt
and pepper to taste. Heat 3 tablespoons of the remaining
olive oil in a medium sauté pan over medium-high
heat. Place the salmon in the pan, skin side
down, and cook until golden brown and crisp, 3 to 4
minutes. Turn the fillets over and cook to the desired
degree of doneness, about 2 minutes for medium-rare.
Transfer the salmon to paper towels to drain briefly.
3. Transfer the drained lentils to a mixing bowl and
add the remaining 1 ⁄4 cup red onion, the bell pepper,
parsley, balsamic vinegar, lemon zest, and the remaining
3 tablespoons olive oil. Toss well to combine, andadjust the seasoning if necessary. Divide the lentils among four wide, shallow bowls, and top each with a salmon fillet. Serve immediately, drizzled with olive oil if desired.
Yield: 4 servings