Salmon with lentils

Ingredients:

Salmon with lentils

• 4 salmon fillets, 220g each, center cut, skin removed
• 220 g green lentils
• 1/4 cup olive oil + extra for fish
• 2 cups chopped onion
• 2 cups chopped leeks, white and light green parts only
• 1 teaspoon fresh thyme leaves
• 2 teaspoons coarse salt
• 3/4 tsp ground black pepper
• 1 tbsp. minced garlic
• 1.5 cups chopped celery (4 stalks)
• 1.5 cups chopped carrots (3 pcs.)
• 1.5 cups homemade chicken broth, see recipe below
• 2 tbsp tomato paste
• 2 tablespoons red wine vinegar

Homemade chicken broth

• 3 chickens, 2.2 kg each.
• 3 large onions, unpeeled, cut into 4 pieces
• 6 carrots, unpeeled, cut in half
• 4 celery stalks with leaves, cut into 3 pieces
• 4 parsnips, unpeeled, halved (optional)
• 20 sprigs of fresh parsley
• 15 sprigs of fresh thyme
• 20 sprigs of fresh dill
• 1 head of garlic, unpeeled, cut in half on the side
• 2 tablespoons coarse salt
• 2 tsp black peppercorns

Preparation:

1. Place the lentils in a heatproof bowl and cover with boiling water. Let sit for 15 minutes, then drain.
2. Meanwhile, heat the oil in a saucepan, add the onion, leek, thyme, salt, and pepper, and cook over medium heat for 10 minutes, until the onions are soft. Add the garlic and cook for another 2 minutes.
3. Add lentils, celery, carrots, chicken broth, and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add vinegar and salt to taste.
4. Preheat oven to 230°C.
5. Prepare the salmon.
   
   Heat a dry oven-safe skillet over high heat for 4 minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and generously season with salt and black pepper. When the skillet is very hot, place the salmon fillets, seasoning side down, in the skillet and cook over medium heat, without turning, for 2 minutes, until well-browned.
6. Turn the fillet over and place the pan in the oven for 5-7 minutes until the fish is cooked through.
7. Sprinkle a small amount of lentils on each plate and top with a salmon fillet. Serve hot.
   
   

   Homemade chicken broth

   
   Place the chicken, onion, carrot, celery, parsnip, parsley, thyme, dill, garlic, salt, and pepper in a 16-20 quart (16-20 liter) saucepan. Add 7 quarts (7 liters) of water and bring to a boil. Skim off any foam that rises to the surface if necessary. Simmer uncovered for 4 hours. Strain the broth through a colander and refrigerate. Skim off any solidified fat and pour the broth into quart-size containers.