Salmon with Lentils and Bacon

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Servings : Prep Time : Cook Time : Ready In :

Salmon with lentils and bacon.

The combination of flavors in this recipe for Salmon with Lentils and Bacon is out of this world. Bacon, orange, earthy lentils along with the fattiness of the salmon…what more could you ask for? 

Salmon with Lentils and Bacon

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, no white pith)
  • 2 1/2 cups water
  • 2 – 3 slices thick applewood bacon
  • 4 (6-ounce) salmon steaks or fillets ( use wild caught salmon if at all possible; 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

Method

Step 1

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. ( Can be prepared day ahead. Cover and chill the lentils and reserved cooking liquid separately.)

Step 2

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.)

Step 3

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.

Step 4

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.

 

The Story of Salmon with Lentils and Bacon

A printer-friendly recipe card can be found at the bottom of this post

The combination of flavors in this recipe for Salmon with Lentils and Bacon is out of this world.  Smoky bacon, the essence of orange, the earthiness of the lentils along with the fatty mouthfeel from the fish…what more could you ask for?  Not much if you ask me.

 

Salmon with lentils and bacon.

 

For this recipe, I used skin-on salmon fillets. But you could use a salmon steak as well. When using a steak, I like to really impress so I cut out the center bone and separate each half. Then starting at the thickest part I roll the salmon to form a circle and tie it with kitchen string. After cooking, simply remove the string and you have a nifty little salmon circle. Whatever salmon you use, be sure to use a wild, or sustainably raised salmon.  Better flavor, better for you, and better for the world we live in.  And don’t overcook your salmon, you want it slightly rare inside, or at the very least, opaque.

For more information about fish and sustainability, click here.

 

Yield: 4 servings

Salmon with Lentils and Bacon

Salmon with lentils and bacon.

The combination of flavors in this recipe for Salmon with Lentils and Bacon is out of this world. Bacon, orange, earthy lentils along with the fattiness of the salmon…what more could you ask for? 

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

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, no white pith)
  • 2 1/2 cups water
  • 2 – 3 slices thick applewood bacon
  • 4 (6-ounce) salmon steaks or fillets ( use wild-caught salmon if at all possible; 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

Instructions

Step 1

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. ( Can be prepared day ahead. Cover and chill the lentils and reserved cooking liquid separately.)

Step 2

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.)

Step 3

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. 

Step 4

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.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 423Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 102mgSodium: 135mgCarbohydrates: 34gFiber: 16gProtein: 49g

Nutritional values may not be 100% accurate


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Nutritional Info

This information is per serving.
  • Calories
    423
  • Fat
    10g (3g Sat, 3g Mono, 3g Poly)
  • Protein
    49g
  • Carbohydrate
    34g
  • Dietary Fiber
    16g
  • Cholesterol
    102mg
  • Sodium
    135mg

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