Seared Salmon with Lentils

3 	tablespoons olive oil, divided
1 	cup plus 2 tablespoons diced red onion, divided
½	cup diced celery
1 	cup French or other lentils
4 	cups fat-free chicken stock or broth
1 	small bay leaf
4 	(6-ounce) salmon fillets, skin on 
	Freshly ground black pepper
½	cup diced red bell pepper
2 	tablespoons chopped fresh parsley 
1½ 	tablespoons balsamic vinegar
1 	teaspoon lemon zest (yellow part only)

Heat 1 tablespoon olive oil in medium saucepan on medium-high heat until hot. Add 1 cup onion and the celery and cook 4 minutes, stirring, until softened. Add lentils, stock or broth and bay leaf; bring to boil. Reduce heat to simmer; cook uncovered 30 minutes or until lentils are tender. Stir occasionally. Drain; cover and set aside. Heat 1 tablespoon of oil in large nonstick skillet on medium-high. Place salmon in pan, skin side down, and season with pepper: cook 3 to 4 minutes. Turn, cook 3 more minutes to desired doneness. Transfer salmon to paper towels to drain. Transfer lentils to bowl; add remaining onion, bell pepper, parsley, vinegar, zest and remaining 1 tablespoon oil. Toss to combine. Divide lentils among four wide, shallow bowls and top each with salmon fillet.

SERVES: 4 								SOURCE: WSJ, 1/2010