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Ingredients

LENTILS

1. 2 cups French du Puy lentils (about 14 ounces), rinsed and picked over
2. 2 medium carrots, cut into 1/2 -inch dice
3. 2 medium celery ribs, cut into 1/2 -inch dice
4. 1 small onion, finely chopped
5. 2 large garlic cloves, minced
6. 4 fresh thyme sprigs
7. 2 teaspoons kosher salt

SALMON AND RED WINE SAUCE

1. 2 fresh tarragon sprigs, leaves finely chopped, stems reserved
2. 2 fresh flat-leaf parsley sprigs, leaves finely chopped, stems reserved
3. 2 fresh chives, finely chopped
4. 3 tablespoons kosher salt
5. 1 tablespoon sugar
6. Finely grated zest of 1 orange
7. Freshly ground pepper
8. Six 7-ounce skinless salmon fillets, about 1 inch thick
9. 1 1/2 cups dry red wine, such as Cabernet Sauvignon
10. 1/2 cup port
11. 1/4 cup red wine vinegar
12. 2 medium shallots, minced
13. 1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch dice

Description

Food & Wine