- 4 ounces diced bacon
- 1/2 cup diced onion
- 1/4 cup diced celery
- 1/4 cup diced carrots
- 1 teaspoon minced garlic
- 1/2 pound lentils
- 1 bay leaf
- 1 sprig fresh thyme
- 4 cups rich chicken stock
- 2 tablespoons olive oil
- 4 (6-ounce) portions salmon fillets, skin removed
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 2 tablespoons flour, or cake flour (recommended: Wondra)
- 4 teaspoons fresh chopped parsley leaves
- In a saucepan set over medium heat, saute the bacon until crispy, about 7 to 8 minutes. Remove and reserve the bacon from the pan and saute the vegetables in the bacon fat for 4 minutes. Add the garlic and saute until fragrant, about 30 seconds. Add the lentils and stir to cover in the fat and fold in the bay leaf and thyme, about 2 minutes. Add the chicken stock to the pan and bring to a boil. Reduce to a simmer and cook until the lentils are soft, about 30 to 35 minutes. Stir the reserved bacon into the lentils and cover to keep warm.
- Set a large saute pan over medium-high heat. Add the olive oil to the pan, and season the salmon with the salt and pepper. Dip the salmon in the flour and shake to remove the excess. Sear, skin side down in the pan for 3 minutes, and turn to finish cooking on the second side, 1 minute more.
- Serve the salmon with the lentils on the bottom of the plate, garnished with the chopped parsley.