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1
For the lentils:
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2
In a medium saucepan, combine the lentils and water and bring to a boil over high heat.
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3
Simmer until just tender, about 10 minutes, and drain.
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4
In a medium saucepan over medium heat, heat the olive oil until almost smoking.
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5
Add the bacon and cook 1 minute.
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6
Add the garlic and shallots and cook, stirring, until the mixture is softened but not colored, Add the cream, bring to a boil, and cook until bubbly and slightly thickened, about 1 minute, Add the lentils, thyme, and marjoram, bring to a boil, and simmer until the lentils are heated through, about 10 minutes.
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7
Season with salt and pepper.
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8
For the salmon:
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9
Preheat the oven to 400F.
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10
Season the fillets with salt and pepper.
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11
In a large skillet, heat the oil over high heat until smoking.
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12
Add the fillets and sear on the skin side.
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13
Place in the oven until the fish is medium rare, 3 to 4 minutes.
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14
Return the pan to high heat and add the butter.
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15
Turn the fish and sear the other side 30 to 45 seconds.
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16
Turn the fish back over and remove from the pan.
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17
To serve:
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18
Divide the lentils among 6 warmed plates.
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19
Cover with a salmon fillet and drizzle about 3 tablespoons of the red wine sauce over and around the salmon.
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20
Serve immediately.
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21
Variations:
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22
Omit the bacon if you choose, although the lentils will lose their slightly smoky taste.
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23
Substitute Roasted Garlic Mashed Potatoes for lentils, a drizzle of Basil Oil for the sauce.
