I adapted this recipe from one found on www.epicurious.com. We both found the salmon delicious and the lentils were good, though they weren't as good as Debbie's Lentil Dish (the recipe for which she has yet to give to me). However, the best thing about this is the presentation. It's super easy to make, yet it looks phenomenal which makes it a great recipe to serve to company.1 cup lentils
1 onion, minced
1 carrot, peeled, finely chopped
4 2-inch-long orange peel strips (orange part only)
2 1/2 cups water
4 8-ounce salmon fillets, each cut crosswise into 3 pieces
6 bacon slices, each cut crosswise in half
1/4 cup chopped chives or green onions
2 tablespoons minced fresh tarragon or 2 teaspoons dried
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 parsley, chives and tarragon and bring to simmer. Spoon lentil onto plates. Top each with 3 salmon pieces in spoke fashion and serve.Serves 4.
