Broiled Salmon with a Ragoût of Lentils & Root Vegetables

Broiled Salmon with a Ragoût of Lentils & Root Vegetables
Photo by Scott Phillips

Ingredients

  • 2 small turnips (about 7 oz. total), peeled and cut into ¼-inch dice
  • 1 bouquet garni (a few sprigs fresh parsley, 2 sprigs fresh thyme, and 1 bay leaf)
  • 2 tsp. finely minced garlic (about 4 medium cloves)
  • Kosher salt and freshly ground black pepper
  • ¾ cup reserved lentil broth
  • 1 large carrot, peeled and cut into ¼-inch dice
  • 6 oz. smoked pork shoulder butt, smoked pork hock, double-smoked bacon, or smoked turkey sausage, cut into large cubes
  • + 11 more ingredients
    • 1 small onion, peeled and stuck with a clove
    • 1 small carrot, peeled and halved
    • Kosher salt and freshly ground black pepper
    • ½ cup finely diced bacon (2 thick slices)
    • 3 Tbs. unsalted butter, melted
    • Minced fresh flat-leaf parsley for garnish
    • 4 skinless, center-cut salmon fillets (about 6 to 7 oz. each)
    • 1 Tbs. finely minced shallot
    • 2 Tbs. olive oil
    • 1 cup dried small green French lentils (also called du Puy lentils)
    • 1 Tbs. unsalted butter

In a large saucepan, combine the lentils, pork butt, onion, carrot, and bouquet garni and cover with water by 2 inches. Bring to a boil, reduce the heat and simmer, covered, until tender, 20 to 30 minutes. Reserve 3/4 cup of the cooking liquid, drain the lentils, discard the vegetables and pork, ...

View full recipe at Fine Cooking

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