Crispy Salmon Fillets with Lentils and Mustard Sauce

Yields: 6 main-dish servings
Prep Time: 15 minutes
Cook Time: 35 minutes

INGREDIENTS:
4 teaspoons olive oil
1 medium onion, chopped
1 garlic clove, minced
1 cup lentils, picked through and rinsed
1/2 teaspoon salt
1 bay leaf
1 cup chicken broth
1 tablespoon butter or margarine
1/4 cup dry white wine
1/2 cup heavy or whipping cream
2 tablespoons Dijon mustard with seeds
1 1/2 pounds center-cut skinless salmon fillet, cut crosswise into 6
slices
1 ripe mango, peeled and chopped
1 cup loosely packed fresh basil leaves, sliced, plus small basil
leaves for garnish

DIRECTIONS:
1. In 2-quart saucepan, heat 2 teaspoons oil over medium heat until
hot. Add 1/4 cup chopped onion and cook 8 minutes or until onion is
tender, stirring occasionally. Stir in garlic; cook 30 seconds. Add
lentils, salt, bay leaf, 1/2 cup broth, and 1 cup water; heat to
boiling over high heat. Reduce heat to low; cover and simmer 20 to 25
minutes or until lentils are just tender. Keep warm.

2. Meanwhile, in 10-inch skillet, heat butter over medium heat until
melted. Add remaining onion and cook 8 minutes or until tender,
stirring occasionally. Add wine and remaining 1/2 cup broth; heat to
boiling over high heat. Boil 4 minutes or until liquid is reduced to
1/2 cup. Add cream; boil 2 minutes or until slightly reduced. Stir in
mustard; remove skillet from heat. Keep mustard sauce warm.

3. In nonstick 12-inch skillet, heat remaining 2 teaspoons oil over
medium-high heat until very hot but not smoking. Add salmon and cook 4
minutes or until browned and crisp. Turn salmon over and cook 1 to 2
minutes longer or until opaque throughout.

4. Stir mango and sliced basil into lentils; discard bay leaf. Spoon
lentils onto large platter. Arrange salmon, crispy side up, on top of
lentils; garnish with basil leaves.

NUTRITIONAL INFORMATION:
Based on individual serving.
Calories: 445
Total Fat: 24 g
Saturated Fat: 9 g
Cholesterol: 87 mg
Sodium: 475 mg
Carbohydrates: 28 g
Fiber: 11 g
Protein: 30 g