Crisp Skinned Salmon with Lentils Bacon and Dandelion Greens - 19g Carbs, 5g Fiber, 1g Sugar
From: Los Angeles Times Articles
Total time: 1 hour, 35 minutes
Servings: 8
6 to 8 salmon fillets (1 1/2 to 2 lb total)
Salt
2 slices bacon, cut in thin strips
1/4 cup chopped carrots, chopped in roughly 1/2-inch pieces
1/2 cup chopped onion
1/2 lb lentils (preferably green lentils)
2 1/2 cups water
1 1/2 Tbsp red wine vinegar
Black pepper
1 cup chopped dandelion greens
2 tsp oil
Coarse sea salt, for garnish
Minced parsley, for garnish
1. Place the salmon, skin side up, on a cutting board. Run the back of
a knife over the skin, using a squeegee motion. As moisture emerges
from the skin, wipe the skin and the knife dry with a paper towel.
Repeat until no more moisture is visible.
2. Turn the salmon over and feel along the surface of the flesh with
your fingertips just above and below the midline. If you feel pin bones,
pluck them out with tweezers or needle-nose pliers. Season the meat
side of each piece with a pinch of salt and set aside, skin side up,
until ready to cook.
3. Cook the bacon over medium-low heat in a medium pot until the fat
renders and the bacon starts to sizzle and brown, about 7 minutes.
Add the chopped carrots and cook until they begin to soften, about
5 minutes. Add the onion and cook until it is softened and translucent,
about 5 minutes.
4. Stir in the lentils, coating them with the flavoring mixture. Add
the water, stir and bring to a simmer. Add three-fourths teaspoon salt,
reduce the heat to a simmer, cover and cook until the lentils are tender,
about 40 minutes. They should still be slightly soupy. (The dish can be
prepared to this point up to a day in advance; refrigerate tightly
covered if more than a couple of hours.)
5. Gently reheat the lentils; if necessary, add more water to make
them slightly soupy. Stir in the red wine vinegar and black pepper.
Taste and adjust seasoning, adding more salt, pepper or vinegar as
needed. The mixture should be slightly tangy and sour, to balance
the bitterness of the dandelion greens. Stir in the greens and keep
warm.
6. Heat another large nonstick skillet over high heat and add just
enough oil to film the bottom of the pan, about 1 to 2 tablespoons.
When the oil is hot enough to sizzle, place the salmon fillets in the
pan, skin side down, and reduce the heat to medium. Cook until you
see the cooked color come about one-third of the way up the side of
the fillet, 3 to 5 minutes. Remove the pan from the heat and turn
the salmon over to finish cooking off the heat while you prepare
the plates.
7. Spoon a pool of about half a cup of the lentil mixture into shallow
bowls or pasta plates. Place a salmon fillet in the center of each,
crisped skin side up. Sprinkle with a little coarse salt and minced
parsley and serve immediately.
Servings: 8
Nutrition per Servings:
371 Calories, 28g Protein, 20g Fat, 4g Saturated Fat, 58mg Cholesterol,
19g Carbs, 5g Fiber, 1g Sugar, 481mg Sodium
