Salmon over Warm Lentil, Apple & Walnut Salad

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.

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.

Nutrition