Instructions: Combine the salmon steaks, soy sauce, lemon juice, and the black pepper in a large bowl and toss to coat the salmon. Marinate at room temperature for 10 minutes. Melt the butter in a large skillet over high heat and cook the salmon steaks until browned on the bottom, about 3 minutes. Turn the steaks over, add the reserved marinade to the pan and place in a preheated 400F (200C) oven for 15 to 20 minutes, until the fish is firm and opaque in the center. Place a portion of the lentils in the center of individual serving plates and place the salmon steaks on top of the lentils. Garnish with a lemon wedge.

Serves 4 to 6.

Marinated Lentils

1 cup (250 ml) dried lentils, picked over and rinsed 2 cups (500 ml) canned or fresh chicken stock 1 carrot, finely chopped
1 small onion, finely chopped
1/2 tsp (2 ml) dried thyme
1 bay (laurel) leaf
Salt and freshly ground black pepper to taste 2 Tbs (30 ml) chopped fresh parsley
1 medium shallot, finely chopped
Light Vinaigrette Dressing (recipe below)

Lettuce leaves
2 Tbs (30 ml) chopped fresh chives

Combine the lentils, chicken broth, carrot, onion, thyme, bay leaf, salt, and pepper in a saucepan and bring to a boil over high heat.

Reduce the heat and simmer until the lentils are tender, 30 to 45 minutes, adding more liquid if necessary. Drain the lentils and transfer to a mixing bowl. Add the parsley, shallot, and vinaigrette dressing and toss to combine thoroughly. Cover and marinate in the refrigerator for at least 2 hours or overnight. Serve on a bed of lettuce leaves, and sprinkle with fresh chives just prior to serving.

Serves 4 to 6.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.