|2 servings||calories per servings 820||protein serving 64 g||carbs per serving 60 g||total fat per serving 32 g|
Roasted sockeye salmon always feels indulgent, but when served atop a bed of hearty lentils perfumed with fresh herbs and a silky red wine broth, the meal feels like a truly special event. A sprinkling of crispy smoked bacon and chopped walnuts adds a decadent finishing touch.
|Nutrition Facts||/ Per Serving|
|Total Fat||32 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Total Carbohydrates||60 g|
|Dietary Fiber||20 g|
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.
• Place a 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.
• Stir onion into bacon fat. Cook, stirring, until onion becomes translucent, 3 minutes.
• Stir in lentils, wine, bouillon, 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 liquid, about 20 minutes.
While lentils cook:
• On a baking sheet, top each salmon fillet with 1 packet mustard.
• Roast until just opaque in center, 10-12 minutes.
• Discard herb stems from lentils.
• Fold in remaining 2 packets mustard, vinegar, thyme leaves and half of parsley leaves.
• Divide lentils between 2 shallow bowls. Top with salmon.
• Garnish with bacon, walnuts and remaining parsley. Enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...