Crispy Salmon with Mint Radish Lentil Salad

INGREDIENTS

• 4 8-ounce fillets of salmon, skin on
• Salt and pepper to taste
• 1 tablespoon olive oil

DIRECTIONS

1. Wash salmon and pat dry. Season with salt and pepper.
2. Over medium heat, heat the olive oil in a cast iron skillet. Place the salmon in the pan, skin-side down. Cook 5 to 7 minutes, until skin is very crisp.
3. Flip fish and cook the other side for an additional minute. Remove from skillet and serve with lentil salad.

INGREDIENTS

• 1 cup dry French lentils
• 1 teaspoon olive oil
• 1 small celery root, peeled and cubed
• ½ small white or yellow onion, diced
• 1 clove garlic, minced 1 bay leaf
• 3 ½ cups chicken broth or vegetable broth
• 1 bunch small radishes, thinly sliced
• ¼ cup sherry vinegar
• 2 tablespoons chopped fresh mint
• ½ shallot, thinly sliced
• 1 ½ teaspoons fresh grated ginger
• 1 teaspoon kosher salt
• Freshly ground black pepper

DIRECTIONS

1. Place lentils in a strainer to sort and discard any debris. Rinse under cold water.
2. In a large pot over medium heat, heat the olive oil. Add the celery root, onion, garlic, and bay leaf. Cook for5 minutes.
3. Pour in the broth, stir in the rinsed lentils, and bring to a boil. Cover and reduce heat to medium-low to maintain a simmer. Cook for about 25 minutes, stirring occasionally, until lentils are tender.
4. Remove and discard bay leaf. Drain the lentils.
5. In a large bowl, combine the drained lentils, radishes, sherry vinegar, mint, shallot, ginger, salt, and pepper to taste.