Salmon with Bacon and Lentils

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 '--for the lentils
 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



12 inch cast iron skillet


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.


Ten minutes before the lentils are done cooking. Cook the salmon.


Pre-heat a 10 inch cast iron with the butter and oil over medium high heat. Season the filets with some salt and pepper.


Once the lentils have soaked up all of the cooking liquid, plate the salmon on the top and serve immediately.


Garnish with crispy bacon and fresh parsley.

Salmon with Bacon and Lentils

~ Marla Meridith

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