Herbed Salmon With Lentils And Red Wine Sauce

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2 cups French du Puy lentils (about 14 ounces), rinsed and picked over

2 medium carrots, cut into 1/2 -inch dice

2 medium celery ribs, cut into 1/2 -inch dice

1 small onion, finely chopped

2 large garlic cloves, minced

4 fresh thyme sprigs

2 teaspoons kosher salt

2 fresh tarragon sprigs, leaves finely chopped, stems reserved

2 fresh flat-leaf parsley sprigs, leaves finely chopped, stems reserved

2 fresh chives, finely chopped

3 tablespoons kosher salt

1 tablespoon sugar

Finely grated zest of 1 orange

Freshly ground pepper

Six 7-ounce skinless salmon fillets, about 1 inch thick

1 1/2 cups dry red wine, such as Cabernet Sauvignon

1/2 cup port

1/4 cup red wine vinegar

2 medium shallots, minced

1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch dice

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