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Why not try a new recipe that tastes fantastic - and just happens to be good for you? This recipe was created by Damien Wilmot of Colborne Lane Restaurant in Toronto.

Crispy Seared Salmon and Black Lentils
(Yield: 4 servings)

Ingredients:

4 salmon fillets
Salt and pepper, to taste
30 ml vegetable oil
400g black lentils, raw
2 L water
4 sprigs thyme
1 small white onion, finely diced
40 g celery, thinly sliced on the bias
50 ml white wine
1 small bunch scallions, thinly sliced on the bias
4 medium cloves garlic (2 whole, 2 minced)
1 medium shallot, finely diced
16 cherry tomatoes, halved

Preparation:
1. Set the white onion, celery, scallions, garlic and shallot aside.

2. Combine water, lentils, thyme sprigs, 2 whole cloves of garlic, white onion and 2 tsp of salt in a medium pot.

3. Bring to a boil, reduce heat and simmer lentils uncovered for approx. 20 min (or until desired tenderness is reached).

4. Heat a large pan and 10 ml vegetable oil on medium-high. Sautee the shallots and minced garlic together.

5. Once slightly cooked and lightly brown, add the white wine and reduce.

6. Strain the lentils, and remove the thyme sprigs and garlic cloves.

7. Add the lentils, tomatoes, celery and scallions to the garlic and shallot mixture. Season with salt and pepper to taste. Stir, remove from heat and cover.

8. Meanwhile, coat the salmon with 10 ml vegetable oil, then season both sides with salt and pepper.

9. Place a large pan and 10 ml of vegetable oil over medium-high heat. When the pan is hot, gently place the salmon skin-side down (listen for immediate crackling / sizzling to ensure pan is hot enough).

10. After 3-4 minutes, flip the salmon over.

11. Cook for 2 or 3 more minutes until salmon reaches medium/medium-rare. It should be slightly firm to the touch.

Serve the salmon skin-side up on a bed of the lentil mixture