When you have a big batch of Ina Garten’s Lentil Soup on hand, this upscale entree comes together in no time. Serve with quick sauteed Swiss Chard and you have a healthy, gourmet meal. A great option for mid-week entertaining, or just for entertaining your kids (surprise, they will eat this!).
Pinot Noir is a classic pairing for this dish. We had an Oregon Pinot from Willamette Valley that was absolutely perfect.
1 Tablespoon olive oil
salt and pepper
3 cups lentil soup with vegetables, broth drained off
1 clove garlic
Heat the grill to high. Rub most of the olive oil on the salmon (save 2 teaspoons) and season with salt and pepper. When the grill is very hot place the salmon on skin side up. DO NOT TOUCH THE SALMON. Cook for 4 minutes, then flip. If the grill is hot enough and you have not tried to move the salmon in those 4 minutes, the salmon should come off the grill very easily. Cook skin side down for another 4 minutes. At this point you’ll need to babysit the salmon a bit because the skin is so fatty is can cause flare ups.
Remove stems from Swiss Chard. Cut the chard into large bite-sized pieces. In a large saute pan, heat 2 teaspoons olive oil. Add garlic. Saute for less than one minute, then add chard. Toss just until wilted, 2-3 minutes.
Assemble the lentils, chard and salmon on the plate and serve.