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in a medium saucepan, cook the bacon until browned. pour off and reserve all but 2 tablespoons of the fat from the pan. add the onion, carrot, celery, and garlic. cook over moderate heat, stirring frequently, until golden, about 5 minutes. add the lentils, broth, tomatoes, 1/2 teaspoon of the salt, the thyme, and bay leaf. bring to a boil, reduce the heat, and simmer, covered, until the lentils are just tender, about 30 minutes. discard the bay leaf and stir in 1/8 teaspoon of the pepper. heat the oven to 450. sprinkle the salmon with the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. in a large ovenproof nonstick frying pan, over moderately high heat, heat the reserved bacon fat, with enough oil to measure 2 tablespoons. add the fish, skinned-side up, and cook until golden, about 2 minutes. turn. put the pan in the oven and continue cooking the salmon until just barely done (the fish should still be translucent in the center), about 3 minutes longer for a 1-inch-thick fillet. put the lentils on plates and top with the salmon.
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Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
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Complete guide to curing, smoking, sausage making