1 cup pink lentils
4 salmon fillets (8 ounces each)
1 1/2 cups white wine
2 bay leaves
A few sprigs of dill and parsley, tied with twine, plus a couple of tablespoons, chopped
2 lemons, 1 sliced, 1 juiced
Salt and pepper
1 rounded teaspoon Dijon mustard
About 4 tablespoons extra virgin olive oil (EVOO)
1/2 red onion, finely chopped
1/3 English (seedless) cucumber, finely chopped
Warm crusty French rolls and butter, for serving
Pre-heat the oven to 350°F. Place the lentils in a medium size saucepan with 3 cups water. Bring to a boil and cook over medium-low heat until just tender, but with a bite remaining, 8-10 minutes; drain.
Place the salmon in a shallow, ovenproof skillet with the wine, bay leaves, dill and parsley sprigs and sliced lemon; season with salt and pepper. Add enough water to just come to the top of the fish, but do not cover. Bring to a boil, then transfer the salmon to the oven and poach until opaque, about 15 minutes.
In a large bowl, combine the lemon juice with the mustard. Whisk in the EVOO and season with salt and pepper. Add the chopped dill and parsley, onion, cucumber and lentils; toss to combine.
Remove the fish from the poaching liquid. Serve the salmon fillets with the lentil salad, rolls and butter.