-
1
Put the lentils, carrots, garlic, and bay leaf in a medium saucepan; cover with cold water by 4 inches.
-
2
Bring to a boil.
-
3
Reduce heat; simmer, stirring occasionally, until the lentils are tender, about 15 minutes.
-
4
Drain; return the mixture to the pan.
-
5
Add 1 teaspoon salt; season with pepper.
-
6
Stir in 1 tablespoon oil; cover to keep warm.
-
7
Cook the bacon in a medium skillet over medium-high heat, stirring occasionally, until crisp.
-
8
Drain on paper towels.
-
9
Reserve the fat; wipe the skillet clean.
-
10
Add the bacon to the lentil mixture.
-
11
Melt the butter in a medium saucepan over medium-low heat; add the leek.
-
12
Cook, stirring, until softened, about 8 minutes.
-
13
Stir in the cabbage and a pinch of salt.
-
14
Add 1/4 cup water.
-
15
Cover; cook over medium heat, stirring occasionally, until the cabbage is just tender, 4 to 5 minutes.
-
16
Season with salt and pepper.
-
17
Cover to keep warm.
-
18
Stir together the mustard and 1 tablespoon oil in a shallow dish.
-
19
Season the fillets with salt and pepper.
-
20
Place the fillets in the dish to coat the skins with the mustard mixture.
-
21
Add 1 tablespoon reserved bacon fat to the reserved skillet; heat over medium-high heat.
-
22
In batches, if necessary (allow 1 inch between fillets), cook the fillets, skin sides down, until the skins are browned and very crisp, about 4 minutes.
-
23
Flip; cook 3 minutes more (for medium-rare).
-
24
Add the remaining 2 tablespoons oil to the lentil mixture; stir in the parsley.
-
25
Divide the lentils and salmon among serving plates.
-
26
Squeeze the lemon over the cabbage; divide among plates.
