4 slices thick cut bacon, chopped small + extra for garnish
1 tbsp olive oil
1/2 yellow onion, diced
2 cloves garlic, chopped
2 carrots, peeled & chopped small
2 celery stalks, chopped small
2 sprigs fresh rosemary
3 1/2 cups low sodium chicken broth
1 cup French green lentils
1/4 cup Sherry vinegar
splash of dry Marsala wine
1 tbsp Dijon mustard
season to taste with salt and pepper
for the salmon
4-5 (4 ounce) salmon filets, skin on
1 tbsp olive oil
1 tbsp unsalted butter
chopped parsley and crispy bacon for garnish
Directions
1
12 inch cast iron skillet
2
Add the bacon to the pan and cook over medium heat until the fat renders about 7 minutes and bacon is lightly browned. Add the olive oil, onion, carrots and celery. Cook about 5 minutes until the vegetables soften. Add the garlic, broth and lentils. Bring to a boil then reduce to a simmer. Stir in the vinegar, wine, mustard salt and pepper. Cook for 25-30 minutes until the lentils are tender, stirring occasionally. Add more broth if needed to soften the lentils, season to taste with salt and pepper.
3
Ten minutes before the lentils are done cooking. Cook the salmon.
4
Pre-heat a 10 inch cast iron with the butter and oil over medium high heat. Season the filets with some salt and pepper.
5
Once the lentils have soaked up all of the cooking liquid, plate the salmon on the top and serve immediately.
