About the Dish

  • Applewood Smoked Bacon

    Applewood Smoked Bacon

  • Onion

    Onion

  • Green Lentils

    Green Lentils

  • Red Wine

    Red Wine

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Parsley

    Parsley

  • Thyme

    Thyme

  • Wild Alaskan Sockeye Salmon

    Wild Alaskan Sockeye Salmon

  • Grey Poupon Dijon Mustard

    Grey Poupon Dijon Mustard

  • Red Wine Vinegar

    Red Wine Vinegar

  • Walnuts

    Walnuts

METHOD

1
MISE EN PLACE • Heat oven to 400° F. • Peel and finely chop onion. • Pick and chop parsley leaves; reserve stems. • Pick thyme leaves; reserve stems. • Finely chop bacon.
2
• Place a medium saucepan over medium heat. When hot, add bacon. Cook, stirring, until browned and crisp, 4-5 minutes. • Transfer bacon to a bowl, leaving fat in the pan.
3
• Stir onion into bacon fat. Cook, stirring, until onion turns translucent, 3 minutes. •Stir in lentils, cooking wine, bouillon cube, parsley and thyme stems and 1 1/4 cups water. • When water boils, reduce heat to low. Cover and simmer until lentils are tender and have absorbed most of the liquid, about 20 minutes.
4
• Meanwhile, on a baking sheet, top each salmon fillet with 1 packet mustard. • Roast until just opaque in center, 10-12 minutes.
5
• When lentils are done, discard herb stems. • Fold in remaining 2 packets mustard, vinegar, thyme leaves and half of parsley leaves.
6
• Divide lentils between 2 shallow bowls, and top with salmon. • Garnish with bacon, walnuts and remaining parsley. Enjoy!

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