Balsamic-Glazed Salmon with Lentils
Balsamic-Glazed Salmon with Lentils
Ingredients
- 1 slice ham, about 1/4-inch (1/2-cm) thick, diced
- 2 tablespoons (30 ml) olive oil
- 2 shallots, finely chopped
- 3 cloves garlic, finely chopped
- 2 tablespoons (30 ml) balsamic vinegar
- 1 tablespoon (15 ml) whole-grain mustard
- 3 1/2 cups (875 ml) chicken broth
- 1 1/4 cups (310 ml) green du Puy lentils
- 1 tomato, seeded and diced
- 1/4 cup (60 ml) chopped fresh chives
- Salt and pepper
- 1 1/2 lb (675 g) skinless salmon fillets, cut into four steaks
- 2 tablespoons (30 ml) butter
- 1 tablespoon (15 ml) olive oil
- 1/4 cup (60 ml) white (preferably) balsamic vinegar
Instructions
- In a saucepan, brown the ham and shallots in the oil. Add the garlic and cook for 1 minute. Season with salt and pepper. Deglaze with the vinegar and mustard. Add the broth and lentils. Bring to a boil and simmer gently for 45 to 50 minutes or until the lentils are tender and have absorbed the liquid. Add the tomato and chives. Adjust the seasoning. Keep warm.
Balsamic-Glazed Salmon with Lentils