Balsamic-Glazed Salmon with Lentils
Balsamic-Glazed Salmon with Lentils
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  • 1 slice ham, about 1/4-inch (1/2-cm) thick, diced
  • 2 tablespoons (30 ml) olive oil
  • 2 shallots, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 tablespoons (30 ml) balsamic vinegar
  • 1 tablespoon (15 ml) whole-grain mustard
  • 3 1/2 cups (875 ml) chicken broth
  • 1 1/4 cups (310 ml) green du Puy lentils
  • 1 tomato, seeded and diced
  • 1/4 cup (60 ml) chopped fresh chives
  • Salt and pepper
  • Preparation
  • In a saucepan, brown the ham and shallots in the oil. Add the garlic and cook for 1 minute. Season with salt and pepper. Deglaze with the vinegar and mustard. Add the broth and lentils. Bring to a boil and simmer gently for 45 to 50 minutes or until the lentils are tender and have absorbed the liquid. Add the tomato and chives. Adjust the seasoning. Keep warm.
  • Description
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