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1
In a medium saucepan, cover the lentils with 4 cups of water.
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2
Bring to a simmer over moderate heat, then reduce the heat to low, cover and simmer for 15 minutes.
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3
Stir in the carrots, celery, onion, garlic and thyme sprigs, cover and cook for 15 more minutes.
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4
Stir in the kosher salt and cook until the lentils are softened but still slightly firm, 5 to 8 minutes.
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5
Let stand for 10 minutes.
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6
In a small bowl, mix together the chopped tarragon, parsley and chives, kosher salt, sugar, orange zest and 1/2 teaspoon pepper.
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7
Spread the herb mixture evenly on both sides of the salmon and arrange the fillets in a large baking dish.
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8
Let marinate at room temperature for 3 hours.
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9
In a nonreactive medium saucepan, combine the red wine, port, vinegar, shallots and tarragon and parsley stems.
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10
Boil over high heat until reduced to a generous 1/2 cup, about 10 minutes.
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11
Strain the mixture into a small nonreactive saucepan and bring back to a boil over moderate heat.
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12
Lower the heat and gradually whisk in the butter until the sauce is slightly thickened; do not let the sauce boil.
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13
Season with table salt and pepper and keep warm.
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14
Heat a large, heavy, nonstick skillet.
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15
Brush the herbs from the salmon and cook the fillets in two batches over moderate heat, turning once, until nicely browned and just opaque throughout, about 4 minutes per side.
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16
Transfer to a plate and keep warm; cook the remaining salmon.
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17
Discard the thyme sprigs from the lentils.
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18
Make a bed of the lentils on 6 plates.
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19
Set the salmon fillets on top, spoon the red wine sauce over the fish and lentils and serve.
