Spiced Salmon over Curried Pink Lentils

1. In a bowl, whisk together vinegar, mustard, curry powder and garlic until well blended. While whisking, slowly add 11⁄2 cups olive oil. Season to taste.

2. In a saucepan over medium heat, sauté onion, pepper and bay leaf in oil until tender. Add lentils and stock, and bring to a boil. Cover, reduce heat and simmer approx. 20 min. Add reserved curry vinaigrette to taste. Adjust seasonings and keep warm.

3. Season salmon and rub with garam masala. In a skillet over high heat, sear fish in hot oil until browned; finish in a hot oven.

4. Meanwhile, steam or blanch green beans until crisp-tender. Drain and immediately toss with ginger.

5. Serve salmon over lentils with gingered green beans on the side.