Name: Salmon with Bacon and Lentils
Yield: Serves 4
Ingredients: 1 cup lentils; 1 onion, minced; 1 carrot, peeled, finely chopped; 4 2-inch-long orange peel strips (orange part only); 2 1/2 cups water; 4 8-ounce salmon fillets, each cut crosswise into 3 pieces; 6 bacon slices, each cut crosswise in half; 1/4 cup whipping cream; 1/4 cup chopped fresh parsley; 1/4 cup chopped chives or green onions; 2 tablespoons minced fresh tarragon or 2 teaspoons dried

Recipe information

Yield
Serves 4

Ingredients

1 cup lentils

1 onion, minced

1 carrot, peeled, finely chopped

4 2-inch-long orange peel strips (orange part only)

2 1/2 cups water

4 8-ounce salmon fillets, each cut crosswise into 3 pieces

6 bacon slices, each cut crosswise in half

1/4 cup whipping cream

1/4 cup chopped fresh parsley

1/4 cup chopped chives or green onions

2 tablespoons minced fresh tarragon or 2 teaspoons dried

Preparation

Step 1
Combine lentils, onion, carrot and orange peel in heavy large saucepan. Add 2 1/2 cups water and bring to boil. Reduce heat; simmer until lentils are tender, stirring occasionally, about 25 minutes. Drain, reserving 3/4 cup cooking liquid. Discard orange peel. Return lentils to pan. Season lentils with salt and pepper. (Can be prepared 1 say ahead. Cover and chill lentils and reserved cooking liquid separately.)
Step 2
Preheat oven to 450°F. Place salmon on baking sheet. Wrap 1 bacon strip around center of each salmon piece, arranging bacon ends on bottom. Bake salmon until opaque in center, about 8 minutes.
Step 3
Meanwhile, add enough reserved cooking liquid to lentils to moisten. Mix in cream, then parsley, chives and tarragon and bring to simmer. Spoon lentil onto plates. Top each with 3 salmon pieces in spoke fashion and serve.

TagsLentil Bean and Legume Vegetable Salmon Fish Seafood Bacon Cured Meat Meat Parsley Herbs & Spices Chive Scallion Onion Root Vegetable Tarragon Main Dinner Gluten Free Nut Free Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes