The earthy, smoky flavor of the lentil and root-vegetable ragoût is a classic flavor pairing for broiled salmon, since it’s assertive enough to stand up to the bold flavor of the fish. For the lentil ragoût, you can be flexible with the ingredients. If I can’t find smoked pork shoulder, I often use smoked turkey sausage.
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Try a Pinot Noir that’s light to medium on tannins and long on fruit, like Pepperwood Grove from California or Coldstream Hills from Australia.
Du Puy lentils are tiny green French lentils that hold their shape well when cooked and have a particularly nice earthy flavor.
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