Fennel Scented Salmon atop a Lentil and Spinach Salad
Ingredients
- 1/2 cup French green lentils, rinsed and debris removed
- 2 cups water
- 1 bay leaf
- 1 1/2 tablespoons sherry wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon plus 1/8 teaspoon kosher salt, divided
- 4 tablespoons extra-virgin olive oil, divided
- 1 1/2 tablespoons minced shallot
- 1/4 cup chopped Italian parsley
- 2 wild Alaskan salmon fillets (6 ounces each)
- 1/8 teaspoon pepper
- 1/8 teaspoon ground fennel seed (or fennel pollen, if available)
- 2 cups baby spinach
- 6 cornichons, for garnish
Instructions
Fennel-Scented Salmon atop a Lentil and Spinach Salad serves 2 original recipe by Food52.
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