I adapted this recipe from one for Roast Trout out of the December, 2013 issue of Food & Wine magazine. I cooked the lentils with carrots, celery, onions and garlic one night, cooled them down and reheated them the following evening. On night two, I roasted the Salmon with Olive Oil, Sea Salt and Fresh-ground Black Pepper. The sauce was made by reducing white wine with bay leaf, peppercorns, shallot and garlic, straining, and then whisking in cold butter. The sauce was finished with chopped Tarragon and fresh-squeezed Lemon juice.
Combined, the lentils, salmon and sauce were delicious. The Tarragon in the sauce was the dominating flavor. It not only made the dish aromatic and visually appealing, but flavored every bite with a flavor redolent of subtle licorice.