Wednesday, July 4, 2012

The Love Of My Life

R.I.P. Dear Husband
Born July 29, 1935
Departed July 2, 2012
Departed to soon but God was waiting. He was a masterpiece of what a Gentleman is. In your caring way, you went to prepare a place for me to join you.

Sunday, July 1, 2012

Salmon With Bacon and Lentils

  • Salmon With Bacon And Lentils
  • 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
  • salt and pepper
  • *

  • 4 8-ounce salmon fillets, each cut crosswise into 3 pieces
  • 6 bacon slices, each cut crosswise in half
  • *
  • 1/4 cup whipping cream
  • 1/4 cup chopped fresh parsley
  • 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 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.
Note: I also make this dish without using bacon. It too is delicious!