Crisp Skinned Salmon With Lentils, Bacon, and Greens

1. 1

   Place the salmon on a work surface with the skin side up; use the back of a knife, in a squeegee motion, to release moisture from the skin (keep wiping it up with a paper towel until no more moisture is released).

2. 2

   Turn the salmon over and remove any pin bones; season with a pinch of salt and set aside.

3. 3

   Brown the bacon, over medium low heat, in a medium saucepan to render the fat, about 7 minutes; add carrots and continue cooking until they begin to soften, about 5 minutes.

4. 4

   Add onion and cook until softened and translucent, about 5 minutes; stir in the lentils.

5. 5

   Add water, stir, and bring to a simmer; season with 3/4 teaspoon salt, reduce heat to simmer, cover, and cook until the lentils are tender, about 40 minutes (the mixture should still be a little soupy).

6. 6

   Stir in the vinegar and season with pepper; taste and adjust seasonings, adding more salt, pepper, or vinegar.

7. 7

   The mixture should be slightly tangy and sour (this will complement the bitterness of the dandelion); stir in the dandelion, cover, and keep warm.

8. 8

   Heat a large skillet over high heat and add a thin film of oil, 1 to 2 tablespoons; once the oil begins to sizzle, place salmon in pan skin side down, and reduce heat to medium.

9. 9

   Cook until the salmon turns opaque about 1/3 up the side of the fillet, 3 to 5 minutes; remove from heat and turn salmon over to finish cooking off the heat.

10. 10

    To serve, spoon about 1/2 cup of the lentils into shallow bowls and place a salmon fillet in the center (crispy skin up); sprinkle with a little coarse salt and minced parsley.

* Per serving · 4 servings · Values may vary.