Oh, boy, the dreaded lentils were up for this week’s French Fridays with Dorie recipe. I was pleased with a meatless meal for a Friday of Lent, but had to work a little hocus pocus on this recipe to make it palatable for the whole family. I made the lentils for me, cooked in chicken broth with onions, celery, carrots, a clove and a bay leaf. A similar dish using Israeli cous cous was more in tune with the rest of the family’s preferences…apparently “dark and earthy” is not a necessarily a good thing! The salmon was just lightly oiled and seasoned with salt and pepper before roasting in a hot oven. I used my favorite Dish D’Lish French seasoning with a generous hand.
This splendid dish was not only flavorful, but healthy. The omega 3 fatty acids in the salmon have been proven to be beneficial to both brain and heart health….and lentils are chock full of iron, folate and fiber. And I enjoyed it immensely, but will save a second go round for a night I am home alone for dinner.
This recipe can be found in Around My French Table by Dorie Greenspan.