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1
Preheat broiler with rack placed 6 inches under the heat source.
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2
Place the bell peppers on a pan in the broiler.
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3
Cook, turning occasionally, until the skin is blackened on all sides.
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4
Remove from heat, and cool.
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5
Lower oven heat to 425 degrees.
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6
In a medium saucepan, combine the lentils and 6 cups water.
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7
Bring to a boil, lower heat to a simmer and cook until tender, about 40 minutes.
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8
Drain the cooked lentils, rinse with cool water and reserve.
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9
While lentils are cooking, prepare the fennel salad: in a medium mixing bowl, combine the fennel, garlic, 2 tablespoons of olive oil and salt and pepper.
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10
Place the mixture in a shallow oven-proof dish, and roast until the fennel is lightly browned, about 40 minutes.
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11
Remove fennel from oven, add lemon juice and reserve until serving time.
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12
Skin and seed the cooled bell peppers and cut into small dice.
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13
In a medium saute pan over medium heat, combine 1 tablespoon olive oil and shallots.
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14
Saute until shallots begin to soften, about 1 minute.
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15
Add lentils and diced peppers.
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16
Saute another minute, and remove from heat.
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17
In a small saucepan over low heat, simmer the balsamic vinegar until reduced by a third, about 2 minutes.
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18
Cool, add to the lentil mixture and toss gently.
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19
Set aside until serving time.
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20
Preheat oven to 425 degrees.
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21
Season salmon fillets with salt and pepper to taste.
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22
In a well-seasoned or nonstick skillet over high heat, place 1 tablespoon olive oil.
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23
Quickly sear the fillets so they are well browned on the surface, and remove from heat.
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24
Transfer to an oiled baking dish, and bake about 5 minutes or to taste.
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25
To serve, spread half of each plate with balsamic lentils, and half with roasted fennel salad.
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26
Top with a salmon fillet, and garnish with a sprig of fennel frond.
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27
Serve immediately.
