Recipe

Salmon Served On Lentils With Bacon Recipe

	Sosousme / All my dishes 2 months, 1 week ago Salmon, lentils, bacon...need I say more? Simple and elegant. Perfect with a beautiful Pinot Noir. Prep:15m Cook:30m Servings:4	Sosousme
	wild salmon herbs lentils cream tarragon lindysez

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Ingredients

1 cup lentils, rinsed

1 medium onion, minced (about 3/4 cup)

1 carrot, peeled and finely chopped

4 (2-inch long) orange peel strips (orange part only please, no white pith)

2 1/2 cups water

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)

1/4 cup heavy cream

1/4 cup chopped fresh parsley

1/4 cup chopped chives or green onion tops (try the chives, they really are different than green onion tops)

2 tablespoons minced fresh tarragon or 2 teaspoons dried

Directions

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.

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Comments

cuzpat 2 months, 1 week ago said:
Sound good!!

asheats 2 months, 1 week ago said:
Wow, this recipe really speaks to me!!! I absolutly love it, great post!
what type of lentils do you use? I was thinking red for this dish?

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