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!
Our daughters Barbara and Anne encouraged the origin of Dine With Donna. Dining is not all about food but encompasses enjoyable conversation. Since photography is an interest of mine, I chose to add postings that could be interpreted as conversation allowing me to share with my readers other experiences.