Salmon Served on Lentil Stew with Horseradish Sour Cream

by Brenda Langton, Tastemaker in Residence - Spoonriver Cookbook page 167

Serves 4


2 cups French lentils
1 Tbsp olive oil
1 medium onion, diced
2 carrots, sliced
1 stalk celery, diced
1 fennel bulb, diced (about 1 cup)
1 Tbsp minced garlic
4 cups water or vegetable stock
1 (15-oz) can tomato puree or crushed tomatoes (1 3/4 cups)
1 bay leaf
1 Tbsp chopped fresh thyme or 1 1/2 tsp dried
1/2 tsp salt
Freshly ground pepper
20 oz salmon fillet, dived into 4 (5-oz) portions

Ingredients-Horseradish Sour Cream

1/2 cup sour cream
1 Tbsp freshly grated or jarred horseradish
1 tsp lemon juice
Pinch of salt

Instructions (salmon, lentils & horseradish sour cream)

  1. Sort through the lentils, picking out any small rocks or debris, and then rinse them.
  2. Heat the olive oil in a saucepan. Sauté the onion over medium heat until they are soft, about 3 minutes. Add the carrots, celery, fennel and garlic. Cook for 5 more minutes. Add the water, tomatoes, bay leaf, thyme, lentils, salt and pepper. Bring the water to a boil: then turn it down to a simmer and cook over medium-low heat for 30 to 35 minutes, until the lentils are tender. 
  3. Meanwhile, prepare the horseradish sour cream. Combine the sour cream, horseradish, lemon juice, and a pinch of salt in a bowl. Stir well and taste. Add more horseradish as needed, depending on how strong you want it and the potency of the horseradish. 
  4. Poach or broil the salmon until the center of the fish is just cooked through. The fish will feel slightly firm and have a light pink color in the center. 
  5. Serve the fish fillets on top of the lentil stew with a dollop of the horseradish sour cream on top. 

Cook’s Note - This is nice served with new potatoes and greens