Salmon with Lentils & Root Vegetables

Jill and Raul came over for dinner tonight. We've been meaning to get together with them forever, but somehow September came and went, and October almost did too. Earlier in the week, Jill mentioned that they were going to have a rare free Sunday night, so they brought over Jill's famous deviled eggs, a stack of gruesome dvd's suitable for Halloween weekend, and a decadent, delicious chocolate peanut butter cake.


I've been wanting to make this salmon ever since Sheri made it for me when I was in California for Big Kahuna in 2003. It's such a nice autumn dinner. I always miss Mario when he's not at the fish counter at Central Market. The guy today cut pieces that were nearly 8 ounces each. That's half a pound! Way too big. No one could finish it, and that doesn't even take into account how substantial lentils are.

• Deviled Eggs
  
• Broiled Salmon with a Ragout of Lentils and Root Vegetables (Fine Cooking #57, p. 40)
• Sourdough Bread with Sauteed Garlic Butter (Fine Cooking #43, pp. 48-49)
• Chocolate Peanut Butter Cake (Bon Appetit)