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.