Salmon With Lentils And Bacon Recipes

SALMON WITH LENTILS

Steps:

• Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.
• Meanwhile, heat the oil in a saute pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season, to taste.
• Preheat the oven to 450 degrees F.
• For the salmon, heat a dry oven-proof saute pan over high heat for 4 minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops very liberally with salt and pepper. When the pan is very hot, place the salmon fillets seasoning-sides down in the pan and cook over medium heat without moving them for 2 minutes, until very browned. Turn the fillets and place the pan in the oven for 5 to 7 minutes, until the salmon is cooked rare. Spoon a mound of lentils on each plate and place a salmon fillet on top. Serve hot.
• Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface, as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

SALMON WITH BACON AND LENTILS

Steps:

• 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.)
• 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.
• 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.

SALMON WITH SMOKED BACON AND LENTIL SALAD

Steps:

• Boil lentils for 25 minutes in salted water until tender cool and set aside. Saute bacon until crisp. Add scallions and garlic and saute until tender. Let cool then whisk in mustard, lemon juice and 6 ounces of olive oil. Fold dressing into lentils then add parsley, salt and pepper. Saute salmon in 2 ounces of olive until golden on each side and place in a preheated 400 degree oven until desired doneness about 8 to 10 minutes. Serve salmon on top of lentils.

CRISP SKINNED SALMON WITH LENTILS, BACON, AND GREENS

Steps:

• Place the salmon on a work surface with the skin side up; use the back of a knife, in a squeegee motion, to release moisture from the skin (keep wiping it up with a paper towel until no more moisture is released).
• Turn the salmon over and remove any pin bones; season with a pinch of salt and set aside.
• Brown the bacon, over medium low heat, in a medium saucepan to render the fat, about 7 minutes; add carrots and continue cooking until they begin to soften, about 5 minutes.
• Add onion and cook until softened and translucent, about 5 minutes; stir in the lentils.
• Add water, stir, and bring to a simmer; season with 3/4 teaspoon salt, reduce heat to simmer, cover, and cook until the lentils are tender, about 40 minutes (the mixture should still be a little soupy).
• Stir in the vinegar and season with pepper; taste and adjust seasonings, adding more salt, pepper, or vinegar.
• The mixture should be slightly tangy and sour (this will complement the bitterness of the dandelion); stir in the dandelion, cover, and keep warm.
• Heat a large skillet over high heat and add a thin film of oil, 1 to 2 tablespoons; once the oil begins to sizzle, place salmon in pan skin side down, and reduce heat to medium.
• Cook until the salmon turns opaque about 1/3 up the side of the fillet, 3 to 5 minutes; remove from heat and turn salmon over to finish cooking off the heat.
• To serve, spoon about 1/2 cup of the lentils into shallow bowls and place a salmon fillet in the center (crispy skin up); sprinkle with a little coarse salt and minced parsley.

SALMON WITH LENTILS AND BACON

Steps:

• In a large saucepan, combine lentils, onion, carrot, orange peel and water.
• Bring to a boil, reduce heat and simmer 25 minutes or until lentils are tender, stirring now and then.
• Drain, reserving 3/4 c cooking liquid.
• Discard orange peel.
• Return lentil mixture to pan.
• Season with salt and pepper.
• (can be made in advance).
• Cover and refrigerate keeping lentils and reserved cooking liquid separate.
• Preheat oven to 450^F.
• Place salmon on baking sheet.
• Wrap 1 bacon strip around each piece of salmon so that the bacon ends are on the bottom of the salmon.
• Bake until opaque in center, about 8 minutes.
• In the meantime, add enough reserved cooking liquid to lentils to moisten.
• Mix in cream, parsley, chives and tarragon.
• Bring to a simmer.
• Spoon lentils onto plates and top each plate with 3 salmon pieces.
• Serve.

HOSTELLERIE DU CERF'S SALMON WITH LENTILS, BACON AND HORSERADISH CREAM

Steps:

• Prepare the lentils: Rinse lentils and sort carefully, discarding any pebbles you may find. In a medium-size saucepan, melt the butter over medium-low heat. Add the carrot, onion, celery and leek and cook, covered, stirring occasionally, until soft, three to four minutes. Add the lentils, bouquet garni, chicken stock or water and wine. Bring to a boil, reduce heat and simmer until tender, about 40 minutes. Season with salt and pepper, discard bouquet garni and keep lentils warm.
• Prepare the horseradish cream: In a small saucepan, combine the cream and the horseradish and simmer gently until mixture is well blended. Keep warm.
• Cook the bacon: Place the bacon in a large skillet. Using no additional fat, turn the heat to medium-high and cook, turning and stirring frequently, until crisp. Pour off and discard the fat. Drain the bacon on paper towels and set aside.
• Cook the salmon: Brush a ribbed cast-iron stove-top grill with oil. Heat over medium-high heat. Season salmon with salt and pepper on both sides. Grill fish just until the flesh turns opaque and is still resilient, not soft or overly tough, about four minutes per side, depending upon the thickness of the fish. (The fish may also be grilled under a broiler or on an outdoor grill.)
• Using a slotted spoon, divide the lentils among four heated dinner plates. Place a piece of salmon on top and spoon the sauce all around the lentils. Sprinkle the salmon with the bacon and shower each plate with herbs. Serve immediately.

ROASTED SALMON WITH LENTILS

Steps:

• Heat broiler. Combine lentils and 2 1/2 cups water in a medium saucepan. Bring to a boil; reduce heat, and simmer, covered, 5 minutes. Add onion and celery; cover, and continue cooking until lentils and vegetables are just tender, 15 to 25 minutes more. Drain, reserving cooking liquid. Transfer lentils and vegetables to a medium bowl.
• In a bowl, whisk 2 tablespoons reserved cooking liquid with vinegar, oil, mustard, garlic, and parsley; season with salt and pepper. Toss half the dressing with the lentil mixture.
• Meanwhile, season salmon with salt and pepper. Coat a baking sheet with cooking spray. Arrange salmon on sheet; broil until opaque throughout, 8 to 10 minutes. Spoon lentils onto plates; top with salmon, flaking it into large pieces, if desired. Drizzle with remaining dressing.