Salmon over Warm Lentil, Apple & Walnut Salad

http://www.eatingwell.com/recipes/salmon_over_warm_lentil_apple_walnut_salad.html

From EatingWell:  April 1998

Broiled salmon nestles on top of a warm apple-studded lentil salad and a simple sauce made with pureed lentils and their cooking liquid. Serve with sautéed spinach or chard.

6 servings | Active Time: 40 minutes | Total Time: 1 1/2 hours

Ingredients

Lentil Salad

• 6 cups water, divided
• 1 cup French green lentils, (see Note)
• 1 cup dry red wine
• 1 medium onion,halved
• 1 carrot, halved
• 5 cloves garlic, peeled
• 2 sprigs fresh thyme
• 3 parsley stems, cut into 2-inch pieces
• 3 whole cloves
• 1 bay leaf
• 1/4 teaspoon salt
• Freshly ground pepper to taste
• 1 tablespoon extra-virgin olive oil
• 1/2 Granny Smith apple
• 2 tablespoons chopped walnuts, toasted (see Tip)
• 1 tablespoon finely chopped fresh parsley

Salmon

• 1 1/2 pounds salmon fillet, skinned (see Tip) and cut into 6 portions
• 1 teaspoon canola oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly, ground
• 6 sprigs fresh thyme

Preparation

1. To prepare lentil salad: Combine 2 cups water and lentils in a large saucepan; bring to a boil. Cook for 5 minutes. Drain and return the lentils to the pan.
2. Add remaining 4 cups water, wine, onion, carrot and garlic to the pan. Tie thyme sprigs, parsley stems, cloves and bay leaf in a cheesecloth bag and add to the pan. Bring to a boil, reduce heat to medium-low and simmer, uncovered, for 30 minutes. Season with 1/4 teaspoon salt and pepper. Continue cooking until the lentils are tender, about 20 minutes more. Drain, reserving 1 cup liquid. Discard the cheesecloth bag. Cut carrot and onion into 1/4-inch dice.
3. Place the reserved liquid and 1/2 cup of the cooked lentils in a blender or food processor; puree until smooth. (Use caution when pureeing hot liquids.) Place 1/2 cup of the puree in a large bowl; mix in the remaining lentils, diced carrot, onion and olive oil. Scrape the remaining puree into a small saucepan.
4. Peel, core and finely dice apple. Stir apple, walnuts and parsley into the lentil-carrot mixture. Cover and keep warm.
5. To broil salmon: Preheat broiler. Coat a baking sheet with cooking spray. Brush both sides of salmon with canola oil and season each side with 1/4 teaspoon salt and pepper. Place on the prepared baking sheet and lay 1 thyme sprig over each fillet. Broil 6 inches from the flame without turning just until opaque in the center, about 6 minutes.
6. Meanwhile, heat the reserved lentil puree. Make a bed of the lentil salad on 6 plates and spoon the lentil puree around the outside. Place the salmon on top. Serve immediately.

Nutrition

Per serving : 409 Calories; 18 g Fat; 3 g Sat; 7 g Mono; 67 mg Cholesterol; 25 g Carbohydrates; 30 g Protein; 6 g Fiber; 282 mg Sodium; 821 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 4 lean meat, 1 fat

Tips & Notes

• Note: French green lentils are firmer than brown lentils and cook more quickly. They can be found in natural-foods stores and some supermarkets.
• Tips: To toast chopped walnuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
• How to skin a salmon fillet: Place salmon fillet on a clean cutting board, skin-side down. Starting at the tail end, slip the blade of a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.