Title: Seared Salmon with Lentils, Lhj
Categories: Seafoods
Yield: 4 Servings

1 1/2 ts Salt; divided
1 ts Freshly ground pepper;
-divided
1 c Lentils; rinsed and drained
4 Salmon fillets
1/2 c Finely chopped shallots
Juice and grated peel of 1
-lemon

1. Bring 2 cups water and 1/2 teaspoon each salt and pepper to boil in
saucepan. Add lentils. Reduce heat to low; cover and simmer 30 to 35
minutes, until tender.

2. Meanwhile, sprinkle both sides of salmon with remaining 1 teaspoon salt
and 1/2 teaspoon pepper. Heat a 12-inch nonstick skillet over medium-high
heat. Cook salmon skin side down 4 minutes. Turn, cover and cook 4 minutes
more until opaque in center. Transfer salmon to plate; cover loosely and
keep warm.

3. Cook shallots and 2 tablespoons water in skillet over medium heat 2
minutes. Stir in lemon juice, peel and 1/4 cup water; simmer 1 minute.
Transfer lentils to four serving plates. Arrange salmon fillets skin side
down on lentils and top with shallot mixture.

Prep time: 10 minutes Cooking time: 30 to 35 minutes

(C) Copyright 1997, Meredith Corporation, All Rights Reserved.

NOTES : An easy weekday meal, yet elegant enough for a dinner party. When
done, the salmon should be opaque in the center. (Cooking time will vary
according to thickness of the fillets.)

Recipe by: Ladies Home Journal

Posted to MC-Recipe Digest V1 #942 by "abprice@wf.net" on
Dec 2, 1997