servings >From Jim Bressi, chef at Combray in Pullman, Wash.

1. Heat broiler with rack placed 6 inches under heat source. Place bell peppers on broiler pan. Broil, turning occasionally, until skin is blackened on all sides. Remove from heat; cool.

2. Lower oven heat to 425 degrees. Combine lentils and 6 cups water in medium saucepan. Heat to boil on stove; lower heat to simmer and cook until tender, about 40 minutes. Drain lentils; rinse with cool water and reserve.

3. While lentils are cooking, prepare fennel salad: Combine fennel, garlic, 2 tablespoons of the olive oil, salt and pepper in medium mixing bowl. Place mixture in shallow oven-proof dish; roast until fennel is lightly browned, about 40 minutes. Remove fennel from oven, add lemon juice and reserve until serving time.

4. Skin and seed the cooled bell peppers and dice. Combine 1 tablespoon of the olive oil and shallot in a medium skillet over medium heat. Cook until shallot begins to soften, about 1 minute. Add lentils and diced peppers. Cook another minute and remove from heat. Simmer balsamic vinegar in a small saucepan over low heat until reduced by a third, about 2 minutes. Cool, add to lentil mixture and toss. Set aside until serving time.

5. Heat oven to 425 degrees. Season salmon fillets with salt and pepper. Place remaining olive oil in a well-seasoned or non-stick skillet over high heat. Sear fillets until well-browned; remove from heat. Transfer to oiled baking dish; bake about 5 minutes or until desired degree of doneness is reached.

6. To serve, spread half of each plate with balsamic lentils, and half with roasted fennel salad. Top with a salmon fillet; garnish with sprig of fennel frond.

Nutrition information per serving: Calories ...... 680 Fat ............ 20 g Cholesterol .. 85 mg Sodium ..... 295 mg Carbohydrates .. 75 g Protein ....... 55 g