Crisp Skinned Salmon With Lentils Bacon And Greens Recipes

Steps:

• Combine lentils, onion, carrot and orange peel in heavy large saucepan. Add 2 1/2 cups water and bring to boil. Reduce heat; 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 lentils with salt and pepper. (Can be prepared 1 say ahead. Cover and chill lentils and reserved cooking liquid separately.)
• Preheat oven to 450°F. Place salmon on baking sheet. Wrap 1 bacon strip around center of each salmon piece, arranging bacon ends on bottom. Bake salmon until opaque in center, about 8 minutes.
• Meanwhile, add enough reserved cooking liquid to lentils to moisten. Mix in cream, then parsley, chives and tarragon and bring to simmer. Spoon lentil onto plates. Top each with 3 salmon pieces in spoke fashion and serve.

Steps:

• Boil lentils for 25 minutes in salted water until tender cool and set aside. Saute bacon until crisp. Add scallions and garlic and saute until tender. Let cool then whisk in mustard, lemon juice and 6 ounces of olive oil. Fold dressing into lentils then add parsley, salt and pepper. Saute salmon in 2 ounces of olive until golden on each side and place in a preheated 400 degree oven until desired doneness about 8 to 10 minutes. Serve salmon on top of lentils.

Steps:

• Place the salmon on a work surface with the skin side up; use the back of a knife, in a squeegee motion, to release moisture from the skin (keep wiping it up with a paper towel until no more moisture is released).
• Turn the salmon over and remove any pin bones; season with a pinch of salt and set aside.
• Brown the bacon, over medium low heat, in a medium saucepan to render the fat, about 7 minutes; add carrots and continue cooking until they begin to soften, about 5 minutes.
• Add onion and cook until softened and translucent, about 5 minutes; stir in the lentils.
• Add water, stir, and bring to a simmer; season with 3/4 teaspoon salt, reduce heat to simmer, cover, and cook until the lentils are tender, about 40 minutes (the mixture should still be a little soupy).
• Stir in the vinegar and season with pepper; taste and adjust seasonings, adding more salt, pepper, or vinegar.
• The mixture should be slightly tangy and sour (this will complement the bitterness of the dandelion); stir in the dandelion, cover, and keep warm.
• Heat a large skillet over high heat and add a thin film of oil, 1 to 2 tablespoons; once the oil begins to sizzle, place salmon in pan skin side down, and reduce heat to medium.
• Cook until the salmon turns opaque about 1/3 up the side of the fillet, 3 to 5 minutes; remove from heat and turn salmon over to finish cooking off the heat.
• To serve, spoon about 1/2 cup of the lentils into shallow bowls and place a salmon fillet in the center (crispy skin up); sprinkle with a little coarse salt and minced parsley.

Steps:

• Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.
• Meanwhile, heat the oil in a saute pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season, to taste.
• Preheat the oven to 450 degrees F.
• For the salmon, heat a dry oven-proof saute pan over high heat for 4 minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops very liberally with salt and pepper. When the pan is very hot, place the salmon fillets seasoning-sides down in the pan and cook over medium heat without moving them for 2 minutes, until very browned. Turn the fillets and place the pan in the oven for 5 to 7 minutes, until the salmon is cooked rare. Spoon a mound of lentils on each plate and place a salmon fillet on top. Serve hot.
• Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface, as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.