Jay wasn’t in town tonight, so we invited our neighbor Chris over for dinner instead. We probably won’t be having much more salmon this year due to the cancellation of the season, but this was really good. I love lentils. I thought the idea of the potatoes was good, but they weren’t as creamy as I like my potatoes. We all loved the tart, though.

• Salmon With Lentils And Mustard-Herb Butter (Gourmet, March 2008)
• Mashed Yukon Gold Potatoes With Caramelized Shallots (Epicurious, November 2007)
• Butter Lettuce and Radiccio & Lemon Poppyseed Dressing (Fine Cooking #51, July 2002, p. 48)
• Honey and Pine Nut Tart (Dolce Italiano, p. 145)

Wine: Copain 2004 Hacienda Secoya Pinot Noir (Anderson Valley, California). Copain Pinots are becoming a favorite for me, and nothings more perfect with salmon than Pinot Noir.