Crisp Skinned Salmon With Lentils, Bacon, and Greens |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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The key to this recipe's success is the method used to remove moisture from the skin to produce a crispy skin. Ingredients:
1 1/2-2 lbs salmon fillets (6 to 8) |
kosher salt |
2 slices bacon, cut in thin strips |
1/4 cup carrot, chopped into 1/2-inch pieces |
1/2 cup onion, chopped |
1/2 lb lentils (preferably green lentils) |
2 1/2 cups water |
1 1/2 tablespoons red wine vinegar |
fresh ground black pepper |
1 cup dandelion greens, chopped |
2 teaspoons oil |
coarse sea salt, for garnish |
minced parsley, for garnish |
Directions:
1. 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).
2. Turn the salmon over and remove any pin bones; season with a pinch of salt and set aside.
3. 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.
4. Add onion and cook until softened and translucent, about 5 minutes; stir in the lentils.
5. 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).
6. Stir in the vinegar and season with pepper; taste and adjust seasonings, adding more salt, pepper, or vinegar.
7. The mixture should be slightly tangy and sour (this will complement the bitterness of the dandelion); stir in the dandelion, cover, and keep warm.
8. 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.
9. 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.
10. 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.
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