WINTER

Seared Pecan Salmon with Warm Lentils

Pecan-crusted salmon, paired with Dijon-flavored lentils, makes a meal that’s fancy enough for company yet simple enough for a weeknight.

Serves 4

3½ cups water, plus more if needed

¾ cup dried lentils (preferably small lentils de puy)

1 large garlic clove, chopped

Salt and black pepper

2 tablespoons red-wine vinegar

½ teaspoon Dijon mustard

2 tablespoons olive oil, divided

1 cup cherry tomatoes, halved

¼ cup fresh dill leaves, chopped

4 salmon fillets (about 5 ounces each)

¼ cup pecans, finely chopped

1. Combine 3½ cups water, lentils, garlic, salt and pepper in a medium saucepan over high heat. Bring to a boil; reduce heat and simmer 18 minutes, until lentils are just tender. Drain; transfer to a bowl. Stir in vinegar, mustard and 1 tablespoon of the oil. Fold in tomatoes and dill.

2. Warm remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Season salmon with salt and pepper. Press pecans into nonskinned side of fillets to coat.

3. Add salmon, skin-side down, to hot pan. Cook 5 minutes. Turn and cook 5 minutes longer, or until fish feels firm, but not hard to the touch. Serve fillets on top of warm lentils.

TIP: Depending on the heat of your flame, you may find that all the liquid cooks off at the end of the lentil cooking time. Keep an eye on the lentils as they cook and add water if it’s needed.