Sea salt and organic black pepper, to taste
1/2 cup dried lentils, rinsed
1 cup low-sodium chicken broth
1 clove garlic
2 sprigs fresh thyme
1/2 teaspoon ground coriander
1 large shallot, finely chopped
1/3 cup dry white wine
1 1/2 pounds fresh spinach, washed and stemmed
1/4 cup fresh orange juice
1 tablespoon Dijon mustard
1. In a saucepan of cold water, bring the beets and 1/4 teaspoon salt to a boil. Reduce heat, and simmer until tender, about 30 minutes.
2. Drain and cool. Peel beets and cut into 1/4 inch pieces; set aside.
3. Combine 1 cup water, lentils, stock, garlic, thyme, and 1/4 teaspoon salt in a saucepan; bring to a boil. Reduce heat; simmer until tender, about 30 minutes.
4. Drain; remove thyme stems and garlic. Add oil, 1 tablespoon balsamic vinegar and 1/8 teaspoon pepper; toss, and keep warm. If preparing in advance, warm over low heat before assembling dish.
5. Preheat oven to 375 F.
6. Combine coriander and 1/4 teaspoon each salt and pepper; rub over salmon flesh. Lightly coat a cast-iron skillet with organic extra virgin olive oil and place over medium heat. When heated, add salmon, flesh side down, and cook until browned, about 3 minutes. Turn fillets, add shallots, and place skillet in oven. Cook about 4 minutes, or until cooked through.
7. Meanwhile, saute spinach in a lightly oiled pan with 1/4 teaspoon salt and 1/8 teaspoon pepper, until just wilted. Remove from heat, cover and set aside.
8. If using a skin-on fillet, remove and discard skin; keep salmon warm.
9. Place skillet over medium-high heat and add wine, scraping pan with a wooden spoon. Reduce liquid by half then add orange juice, mustard, and remaining tablespoon balsamic vinegar. Add beets, and cook until heated through.
10. Arrange lentils and spinach on plates; place a salmon fillet on top of each. Spoon beets and sauce over, and serve warm.