Poached Salmon, Lentils, Sauce Gribiche

Poached Salmon, Beluga Lentils, Sauce Gribiche

Poached Salmon, Lentils, Sauce Gribiche

One of my favorite dishes to cook and eat is Poached Salmon With Sauce Gribiche and Lentils. This is a classic French bistro dish that is easy to make and is always a crowd pleaser. This is a simple dish to make with the most time consuming part being the Gribiche Sauce (click link to see ingredients). The sauce is more like a relish with the main ingredient being hard cooked eggs. The flavor has a very nice balance with cornichons, herbs and olive oil. The salmon is easy to prepare by poaching which takes very little time (5-10 minutes depending on the size of the fish) and you can use just water or any flavored liquid such as a court bouillon or fish stock. I use Beluga Lentils here but any lentils can be used. Lentils cook very quickly so you want to keep an eye on them to make sure they keep their firmness when they’re finished cooking.

This dish can be served hot or at room temperature and makes a luxurious meal for a picnic. You can put this complete dish together in under an hour and it is sure to be in your dinner menu rotation.