Herbed Salmon with Lentils and Red Wine Sauce
Chef Amy Scherber recalls that she and chef Kerry Heffernan first cooked this dish when they were skiing in Colorado "and had to make a meal in a little condo kitchen with one pot and one burner." Today they serve it with steamed broccoli rabe. Amazing Seafood Recipes
The lentils can stand at room temperature for 3 hours or in the refrigerator for up to 1 day; reheat before serving.
Salmon can pair successfully with light reds as well as rich whites, and the red wine sauce on this pan-cooked version settles the issue. A light, tart and fruity West Coast Pinot Noir, such as the Ponzi from Oregon or the Gloria Ferrer from California, served slightly cool, will showcase the fish.