RAGOUT OF FRENCH GREEN LENTILS WITH SAUTEED SALMON

• 1½ cups French Green Lentils, cooked and drained
• ¾ cup fish glaze
• 1 cup diced carrots
• 1 cup diced leeks (white section only)
• ½ cup diced celery
• 3 tablespoons butter
• 16 ounce salmon

Place cooled lentils in pot with fish glaze, carrots, leeks and celery. Bring to boil; reduce heat and simmer stirring frequently until the vegetables are tender. Stir in butter. Set aside. Salt and pepper salmon fillets. Sauté to desired doneness. Serve with a generous helping of lentil mixture.