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REC: Salmon with bacon and lentils. This is really good. I've made it with the bacon but

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Joined: Dec 14, 2005


Posted to Thread #3443 at 3:23 pm on Sep 9, 2006

made a mental note to try pancetta next time. I mean, since you've already sprung for French lentils, you may as well keep it high end.


From La Clede, a restaurant in Cevennes National Park in Southern France. (Bon Appetit, 6/96)

1 cup lentils
1 onion, quartered
1 carrot, peeled, finely chopped
4 2-inch long orange zest strips
2-1/2 cups water

Salt and pepper

4 8-oz. 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 parsley
1/4 cup chopped chives
2 Tbs. minced fresh tarragon or 2 tsp. dried

Combine first 5 ingredients in saucepan and bring to boil. Reduce heat and 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 with salt and pepper. (Can be made one day ahead and chilled).

[I prefer to soak lentils in cold water for at least an hour, then add the rest and simmer. They're less likely to fall apart that way]

Preheat oven to 450*F. Wrap a piece of bacon around the center of each piece of salmon and place on baking sheet with the ends of bacon on the bottom. Bake until salmon is opaque in center, about 8 minutes.

Meanwhile, add enough reserved cooking liquid to lentils to moisten. Mix in cream and herbs and bring to a simmer. Spoon lentils onto plates. Top each with 3 salmon pieces in a spoke pattern and serve.

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