Salmon with Bacon and Lentils |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.)
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.
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.
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