1 cup (250 ml) green lentils

1 onion

5 cloves

1 bay leaf

1/3 cup (75 ml) olive oil

4 shallots, finely chopped

1/4 cup (60 ml) white wine

Grated zest of 1 lemon

1/3 cup (75 ml) fresh basil, chopped

1 fillet 1 kg salmon

1 tablespoon (15 ml) honey

1 tablespoon (15 ml) Italian-style breadcrumbs

Salt and pepper

Place the lentils, the onion studded with the cloves, bay leaf and 15 ml (1 tablespoon) of oil in a saucepan. Season with salt and pepper. Cover with water. Simmer for about 25 minutes or until tender. Drain and set aside.

In a saucepan, soften the shallots in the remaining oil. Deglaze with the wine on high heat. Add the lemon zest and reduce by half. Add the lentils and cook for 2 minutes. Add the basil and keep warm.

Preheat the oven’s broiler. Place the fish in baking dish. Brush with the honey and sprinkle with the breadcrumbs. Bake in the highest position of the oven for 5 to 7 minutes depending on the thickness of the fish. Cut the salmon into steaks and place on a bed of lentils.

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