Tonight, simple and quick was the name of the game for supper so I roasted some salmon fillet and served it with puy lentils through which I forked roasted red onion, lemon juice and chopped flatleaf parsley. To go with it, I couldn't resist more British asparagus, also roasted. The whole ensemble was served with a big green salad.
And to drink.......? How about a young, dry Chenin Blanc from the Loire (Vouvray Sec, white Chinon) or a lightish Pinot Noir (a red Sancerre perhaps and a good tip is to stick it in the fridge for half an hour first).
We went for the Chenin option as we have done on more than one occasion - it lapped up the salmon and puy lentil mélange but didn't cope with the roasted asparagus at all (a seasonal addition to this tried and tested recipe - so leave it out if you're doing Chenin). We also tried an AOC Bourgogne Pinot Noir (2007) which didn't work with the salmon nor the lentils both of which rendered it quite bitter. It wasn't bad with the asparagus though and I might try it with asparagus and goat's cheese another time.
I haven't mentioned Chablis with this dish and it would do a fine job - just a village wine or even a Petit Chablis if you want to keep the price down.