Citrus Salmonwith Black Lentils, Red Chiles, and Tomato Pinon Pesto

For the Citrus Marinade:

1. In a small mixing bowl, mix together the citrus zest, half of the chopped Italian parsley, the chile flakes, and olive oil.
2. Brush the salmon on both sides generously.

For the Black Lentils:

1. Add lentils to a small saucepan with lid; cover the lentils with water plus one inch, add the thyme, bay leaf and a pinch of salt and cook, covered over very low heat, approximately 20 to 25 minutes, until soft but still firm. Do not boil.
2. Drain the cooked lentils and spread out on a sheet pan to cool.

For the Red Chiles:

1. Heat a large iron skillet to 275°F for 15 or 20 minutes. Dry-roast the red chiles, turning frequently to avoid burning, 15 to 20 minutes, until they have dark spots and smell roasted.
2. Once cool, cut off the stem, slice open the chiles and flatten on a cutting board.
3. Remove and discard seeds and skin, and slice the chiles into strips.

For the Tomato Pinon Pesto:

1. Pour about 2 inches of vegetable oil (about 4 C) in a large sauté pan to 425°F.
2. Cook the whole Poblano chiles in the hot oil for about 12 minutes total, turning every two to four minutes until blistered but with flesh still bright dark green.
3. Remove from the pan, place in a metal bowl, and cover with plastic wrap for 15 minutes.
4. Remove the chiles from the bowl, cut off the stem, and remove the seeds with the dull side of a chef’s knife. Remove the skin and cut the chiles into large strips.
5. Add the chilies to a small food processor with the pine nuts, olive oil, cilantro, parsley, and salt, and blend until the consistency of a smooth paste.

For the Sofrito:

1. Heat a sauté pan to high heat. Add the olive oil, then the carrots, celery, fennel, and salt and sauté for 5 minutes, or until vegetables are just softened.
2. Add the chicken stock and cook, 10 minutes, until the stock has evaporated and sofrito has achieved a light golden color.
3. Add the cooked lentils and cook for two minutes; the lentils should still be shiny and firm.

For the Salmon:

Grill citrus-marinated salmon fillets on a low grill, removing from heat once the fillets register 135°F.

To Serve:

1. Slice the tri-colored tomatoes in half and toss with a third of the pinon pesto, reserving the rest to serve alongside the salmon.
2. Place the lentil sofrito on each plate with the grilled salmon on top, add the red chile strips and top with the sliced tomatoes tossed with the pinon pesto.
3. Serve the remaining pinon pesto over the fish or serve on the side.