Sauteed Salmon With Zucchini Pappardelle And Red Lentils

• 1/2 cup red lentils
• 10 coriander seeds, crushed
• 1 bay leaf
• Sea salt
• 2 medium zucchini, ends trimmed
• 1 tablespoon olive oil
• 4 tablespoons butter
• 4 6-ounce salmon fillets, 1 1/4 inches thick
• Freshly ground black pepper

1. Heat oven to 375 degrees.
2. Pour lentils into a small pan.
3. Add coriander, bay leaf and water to cover by one-half inch.
4. Bring to boil; reduce heat to a simmer.
5. Cook, partly covered, until lentils are just tender, 25 minutes.
6. Drain excess water; discard bay leaf.
7. Season with salt.
8. Meanwhile, with a vegetable peeler, peel zucchini into wide, thin strips the length of the zucchini.
9. Place a large nonstick pan over medium-high heat for one minute.
10. Add olive oil and 2 tablespoons butter.
11. Season salmon with salt and pepper.
12. Lay fillets in pan, skin-side down.
13. Saute until crisp on the bottom, about 2 minutes.
14. Transfer pan to oven, and continue roasting until rare in center only, about 9 minutes.
15. Transfer fillets to a plate to rest.
16. In a medium saute pan, melt remaining 2 tablespoons butter over medium-high heat.
17. Add zucchini and toss to coat.
18. Season with salt and pepper.
19. Cook until just soft on the edges, about 3 minutes.
20. Add lentils and toss.
21. Divide among 4 plates.
22. Lay a salmon fillet on top of each.

red lentils, coriander seeds, bay leaf, salt, zucchini, olive oil, butter, salmon, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/10176 (may not work)