White Wine and Tarragon Salmon over Lentils with Crispy Bacon

The one book that both Haley and I both own is Sarah Foster’s Fresh Every Day. It must be a staple for any North Carolina cook. We adapted Sara’s recipe for Braised Salmon Fillets with Tarragon and White Wine over Warm Lentils with Crispy Pancetta. In retrospect, we probably should have picked a main that could cook itself – like a pork shoulder or loin, or roast of some kind. It would have been a lot less painful on our tired feet when we had to cook the salmon between courses. But, I said before that this was a learning experience.

For a smaller crowd or a family Sunday supper, I highly recommend this dish. It was heartier than what you would normally expect from salmon – and even the non fish lovers cleaned their plates.

White Wine and Tarragon Salmon over Lentils with Crispy Bacon based on a recipe from Sara Foster’s Fresh Every Day

For the Salmon:

  • 4 salmon fillets with skin on
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider
  • juice of one orange
  • 1/2 cup dry white wine
  • 2 tablespoons chopped tarragon
  • 3 tablespoons butter
  • salt and pepper

Marinate the salmon in the olive oil, cider, orange juice, white wine and tarragon for an hour or up to overnight. When ready to serve, pat dry and season with salt and pepper. Add the butter and a bit more olive oil into a skillet and cook skin side down for about four minutes. Turn the salmon and cook for an additional 4 minutes. Serve on top of warm lentils.

For the Lentils:

  • 3 strips of bacon, chopped
  • 2 shallots
  • 1 cup French green lentils
  • 2 teaspoons rosemary
  • 3 cups chicken stock
  • 1 teaspoon sea salt
  • black pepper
  • splash of red wine vinegar (optional)

Cook the bacon in a dutch oven until crisp. Remove the bacon and set aside. Add the shallots and saute for about 2 or 3 minutes. Add the lentils, rosemary, salt and chicken broth. Bring to a boil, reduce the heat and cover. Cook for about an hour or until the lentils are tender. Add the bacon back and season with salt and pepper. Add a splash of red wine vinegar if you are looking for an extra kick.

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