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Because I have an adventurous palate, my constant quest for new foods and flavors can sometimes lead me to forget about out old favorites. For whatever reason, lentils are one of those foods for me. I don't think I've met a lentil dish I didn't like, but I don't find myself plucking them out of the pantry on a regular basis. And there's no good reason for not making them more often. They cook much faster than your average dried legume without requiring any pre-soaking, making them the perfect bean for a quick weeknight meal. The list of ingredients is startlingly short for the flavor the finished dish turns out, just a few gentle touches of herb and acid required to perfectly unite the earthy lentils, rich salmon, and subtly bitter Swiss chard in a flavorful broth. I found this combination to be absolutely delectable, but I already have notions of trying spinach and kale once I've finally picked my Swiss chard plants clean. This is satisfying enough on its own, but if you're feeling a bit more voracious, a side of quinoa or rice really rounds out the meal nicely. Quick enough for an average Thursday, but special enough for date night, this dinner is sure to impress whether or not there's time to linger over each scrumptious bite.Pan-Seared Salmon with Braised Lentils and Swiss Chardadapted from America's Test Kitchen Cooking for Two 2010serves 22 tablespoons unsalted butter1/2 bunch Swiss chard (about 6 ounces), stems and leaves separated, stems chopped and leaves cut into 1-inch pieces1/4 cup minced onion1 garlic clove, minced1/4 teaspoon minced fresh thyme or pinch dried2 cups low-sodium chicken or vegetable broth1/2 cup brown serait pas sur kenitra. Merci de contacter le 06 66 64 22 22
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