Ingredients
4bacon strips
1onion small
1carrot
1celery rib
1garlic clove
1¼cupslentils
2¼cupschicken broth,low sodium
½cuptomatoes in thick puree,canned, crushed
1tspsalt
¼tspdried thyme
1bay leaf
¼tspfresh ground black pepper
1¾lbssalmon fillet,skinless
1tbspcooking oil
Preparation
In a medium saucepan, cook the bacon until browned. Pour off and reserve all but 2 tablespoons of the fat from the pan.
Add the onion, carrot, celery, and garlic. Cook over moderate heat for about 5 minutes, stirring frequently, until golden.
Add the lentils, broth, tomatoes, salt, thyme, and bay leaf. Bring to a boil, reduce the heat, and simmer for about 30 minutes, covered, until the lentils are just tender. Discard the bay leaf and stir in pepper.
Heat the oven to 450 degrees F.
Sprinkle the salmon with salt and pepper.
In a large ovenproof nonstick frying pan, over moderately high heat, heat the reserved bacon fat, with enough oil to measure 2 tablespoons.
Add the fish, skinned-side up, and cook for about 2 minutes until golden. Turn.
Put the pan in the oven and continue cooking the salmon for about 3 minutes longer for a 1-inch-thick fillet, until just barely done.
Put the lentils on plates, top with the salmon, and serve. Enjoy!
