I’ve made similar dishes in the past, but we particularly loved these lentils. The addition of bacon definitely makes a difference, adding a nice smokiness. Generally when making lentils, the carrots, onion and celery are chopped and cooked, and then the lentils and liquid are added to the mirepoix to finish the dish. This recipe calls for the onion, carrot and celery to be left in chunks, saving chopping time. There are also canned crushed tomatoes added (I use Muir Glen Fire Roasted). It all comes together so well. Larry thinks this is the best lentil dish I’ve made.
The salmon gets a quick sear stove-top, then is finished in the same pan in a hot oven. Delicious – we’ve still got a small stash of the salmon that a co-worker caught in Alaska this summer.
I can’t forget to mention the potatoes, though. We are both potato lovers, particularly when they’re salty and roasted at high heat. This method is like a dry-cooking version of the potatoes fondants that I make often. The potatoes are cooked with a little water on a cookie sheet until they’re soft, then they’re drizzled with oil and thyme and salt and pepper and smashed into discs, and then cooked some more until they’re nice and brown. Easy and definitely something I want to do again.
- Roasted Salmon with Lentils & Bacon (Food & Wine, January 1997)
- Roasted Smashed Potatoes (Cook’s Illustrated, November 1, 2010)
- Butter Lettuce & Arugula with Ranch Dressing (The Best Light Recipe, p. 39)
