Grand Cru Salmon with Lentils in Red Wine

• 2 tablespoons extra virgin olive oil
• 1 1/2 ounces pancetta, diced
• 2 shallots, minced
• 1 13 cups French lentils, rinsed
• 8 sprigs thyme
• 3 1/2 cups chicken stock
• 1 1/2 cups dry red wine
• 2 pounds Alaskan king salmon, preferably Copper River, in four portions, with skin
• Salt and freshly ground black pepper
• 1 tablespoon flour
• 1 tablespoon unsalted butter

1. Heat 1 tablespoon oil in a heavy 3-quart saucepan.
2. Add pancetta and shallots and sauteover medium heat until they start to color.
3. Stir in lentils, 4 sprigs thyme and stock.
4. Bring to a simmer, partly cover and cook until lentils are tender, about 30 minutes.
5. Add wine and simmer 10 minutes more.
6. Remove from heat.
7. Drain liquid from lentils into a small saucepan.
8. Place drained lentils over very low heat.
9. Discard thyme.
10. Heat oven to 450 degrees.
11. Season salmon with salt and pepper.
12. Dust skin with flour.
13. Heat remaining oil in a heavy ovenproof skillet.
14. Add salmon, skin side down, and sear on high heat 2 to 3 minutes until skin is browned.
15. Turn salmon, place skillet in oven and bake 5 minutes for medium rare, or longer to taste.
16. Distribute lentils among four warm dinner plates and top with salmon, skin side up.
17. Heat liquid drained from lentils, whisking in butter.
18. Season to taste.
19. Spoon over and around salmon and lentils.
20. Garnish with remaining thyme and serve.

extra virgin olive oil, pancetta, shallots, thyme, chicken stock, red wine, king salmon, salt, flour, unsalted butter

Taken from cooking.nytimes.com/recipes/5885 (may not work)