Salmon With Pink Lentil Salad

Ingredients

  • 1 cup pink lentils
  • 4 salmon fillets (8 ounces each)
  • 1 1/2 cups white wine
  • 2 bay leaves
  • A few sprigs of dill and parsley, tied with twine, plus a couple of tablespoons, chopped
  • 2 lemons, 1 sliced, 1 juiced
  • Salt and pepper
  • 1 rounded teaspoon Dijon mustard
  • About 4 tablespoons extra virgin olive oil (EVOO)
  • 1/2 red onion, finely chopped
  • 1/3 English (seedless) cucumber, finely chopped
  • Warm crusty French rolls and butter, for serving

Description

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