Instructions: 1. In a small bowl, mix the tarragon, parsley, chives, salt, sugar, zest and freshly ground black pepper. Spread on to both sides of the salmon fillets and marinade at room temperature for at least one hour.

2. Cover the lentils with 1 1/2 pints water, bring to a simmer, reduce the heat to low. Cover and simmer for 15 minutes. Add all the other ingredients except the salt, cover and cook for 15 minutes. Add the salt and cook for 5 minutes. Stand for 5 minutes with the lid on, keep an eye on them and serve immediately, so that they do not have the chance to go mushy.

3. Make the sauce, put the red wine, port, red wine vinegar, shallots and herb stems into a saucepan. Bring to the boil and reduce to approximately 100ml. Strain into a clean saucepan, put to one side.

4. Preheat the oven to 180 c / 350 f / Gas Mark 4. Brush the herb and salt marinade off the salmon. Lightly oil a heavy skillet or griddle pan and heat until very hot. Sear the fillets on both sides until lightly browned, approximately 1 minute on each side. Transfer to a baking sheet and cook in the preheated oven for 7 - 10 minutes.

5. Bring the sauce back to the boil, then reduce the heat. Gradually whisk in the butter without boiling, season with salt and freshly ground black pepper. To serve, spoon the lentils into the middle of the serving plates, place the salmon on top and spoon the sauce around the lentils.

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