Stuffed Salmon And French Lentils

Stuffed Salmon And French Lentils
With Tarragon Butter
Difficulty: Easy

An Elegant Presentation For Your Next Salmon Dinner!

Ingredients
4 8oz. portion skinless salmon
1 red pepper, sliced thin
1 small onion, sliced thin
2 cups fresh shitake mushrooms
1 clove garlic, pressed
1 tbsp fresh tarragon, minced
3 tbsp olive oil
2 tbsp clarified butter (ghee) melted
salt
pepper
French lentils cooked (cook according to directions)

Directions
preheat oven 350 Degrees F.  In a skillet, add olive, red pepper, onion, garlic , salt, pepper and shitake mushrooms, sauté until tender.  Set side vegetables until cool. Prepare the salmon by inserting a sharp knife in the center of salmon through to the opposite side, slice towards each end of salmon without slicing through. creating a see through center pocket.  Stuff the cooled vegetables in each salmon pocket.  Place on baking sheet; add the minced tarragon into the melted butter and add salt.  Brush the melted butter onto the salmon and bake in oven for 30 minutes.  Serve over top of cooked lentils.
Serves 4