Salmon served on Lentils with Bacon
From sosousme 2 years ago
- 30 minutes to make
- Serves 4
Salmon, lentils, bacon...need I say more? Simple and elegant. Perfect with a beautiful Pinot Noir.
Ingredients
- 1 cup lentils, rinsed shopping list
- 1 medium onion, minced (about 3/4 cup) shopping list
- 1 carrot, peeled and finely chopped shopping list
- 4 (2-inch long) orange peel strips (orange part only please, no white pith) shopping list
- 2 1/2 cups water shopping list
- 2 - 3 slices thick applewood bacon shopping list
- 4 (6-ounce) salmon steaks or filets (please use wild caught salmon; it's got better taste, better texture, it's good for YOU and it's good for the environment) shopping list
- 1/4 cup heavy cream shopping list
- 1/4 cup chopped fresh parsley shopping list
- 1/4 cup chopped chives or green onion tops (try the chives, they really are different than green onion tops) shopping list
- 2 tablespoons minced fresh tarragon or 2 teaspoons dried shopping list
How to make it
- Combine the lentils, onion, carrot, orange peel and water in a heavy saucepan. Bring to a boil; reduce the heat and simmer until the lentils are tender, stirring occasionally, about 25 minutes. Drain, reserving 3/4 cup cooking liquid. discard the orange peel. Return the lentils to the pan; season with salt and pepper. (LindySez Party Tip: Can be prepared 1 day ahead. Cover and chill the lentils and reserved cooking liquid separately.)
- While the lentils cook fry the bacon until crisp. Remove, drain and chop into pieces. (Hint: I like to have uniform pieces of bacon in my dish, so I slice the bacon first into uniform pieces and then fry them.)
- Place a frying pan over medium heat. Add a small amount of oil; heat until shimmering. Season the fish with salt and pepper and place in the frying pan. Cook until just opaque, turning once. (LindySez: Party Tip- to really impress...if using salmon steaks, cut out the center bone and separate each half. Starting at the thickest part; roll the salmon to form a circle; tie with kitchen string. After cooking, remove the string and you have a nifty little salmon circle.)
- Meanwhile, add enough reserved cooking liquid to the lentils to moisten them; mix in the cream, parsley, chives and tarragon; bring to a simmer. Add the bacon. Spoon lentils onto warmed plates; top with the salmon and serve.
People Who Like This Dish 2
- asheats BIG BEAR LAKE, CA
- cuzpat Sikeston, Mo
- clbacon Birmingham, AL
- sosousme Santa Rosa, CA
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