Salmon with Lentils and Wasabi-Chive Sauce

     This recipe may seem unusual, borrowing elements from French provincial cooking and the Orient, but the results are delicious. Try with other strong-flavored fishes or chicken.

Makes 4 servings

Lentils

• 1 cup dried lentils
• 2 cups water
• ½ onion, chopped
• 2 cloves garlic, crushed
• ½ teaspoon salt
• 1 tablespoon rice wine vinegar

1. In a small saucepan, combine lentils, water, onion and garlic, bring to boiling ; lower heat, simmer, covered, for 30 minutes or until lentils are tender.
2. Remove garlic ; stir in salt and rice wine vinegar.

Salmon

• 4 salmon fillets pieces (4 to 5 ounces each)
• ½ cup sake or dry white wine
• 2 tablespoons lemon juice
• 2 teaspoons grated fresh ginger
• 2 teaspoons soy sauce

1. Combine salmon, sake, lemon juice, ginger and soy sauce in plastic food storage bag ; push out all air and seal, let stand 20 minutes at room temperature.
2. Spray broiler-pan rack with nonstick cooking spray.
3. Broil salmon 5 inches from heat for 8 minutes or until cooked through, turning over halfway through cooking.

Wasabi-Chive sauce

• 1 teaspoon water
• ½ teaspoon wasabi powder
• ¼ cup sour cream
• 2 teaspoons snipped chives
• Pinch of salt

1. In a small bowl, stir together water and wasabi powder, let stand 5 minutes and stir in sour cream, chives and salt.

For serving

1. Divide lentils among 4 serving plates, place salmon on lentils and spoon sauce over salmon.

BON APPÉTIT