Swiss Chard, Lentils and Fish

Yeah, I stole this. Yeah I'm putting a recipe here. You got a problem. They didn't put one, so I figure someone had to share this love. I made more lentils — they were right. They rule.

• 1 1/2 cups lentils (I used beluga!)
• 1 bunch swiss chard, leaves separated from stems. Stems chopped, leaves cut into ribbons.
• 1 small onion diced
• 3 cloves garlic, smashed
• 7 springs thyme
• 2 1/2 cups chicken stock
• 3 tbls sherry vinegar
• 2 fillets salmon or arctic char (or anything really)
• 2 tbls dijon mustard
• 1/2 cup white wine
• 2 tbls butter
• juice of two meyer lemons (or some lemon juice)
• olive oil, salt and pepper

1. Heat up some olive oil in a sauté pan big enough to hold the lentils and stock; add the onions, stems and celery when the oil shimmers, a pinch of salt and turn down the heat.
2. Add the garlic when the vegetation is soft, after another 45-60 seconds, add the lentils and the stock. Bring to a boil, lid and reduce to simmer.
3. When the lentils are almost soft, add the leaves and re-lid. Heat up 1 tbls of olive oil in another frying pan.
4. Season the fish on both sides and place skin side down in the hot pan. After 3-4 minutes (or when the fillets easily separate from the bottom of the pan), flip over. Cook on the other side until the sides barely turn color. Remove from heat.
5. Deglaze with white wine, add the lemon juice and mustard and stir well. Bring to a boil and reduce by 1/3. Add the butter.
6. By this point the chard will have wilted; stir it in and the vinegar. Plate and put the fish on top. Then spoon on some sauce