Mustard-Crusted Salmon over Lentils

Mustard-Crusted Salmon over Lentils
Serves 3

Cook the lentils first:
>1 cup preen lentils
2 slices of bacon, diced
4 sprigs of thyme
2 shallots, diced
1 garlic clove, pressed
1 teaspoon salt
2 tablespoons unsalted butter
1 medium carrot, diced
1 celery stalk, diced
1/4 teaspoon white pepper (I used black pepper because I didn't have white pepper)
4oz spinach, chopped

Rinse the lentils in cold water and then place them in a medium saucepan and cover with 4 cups of water. Bring to a gentle simmer and cook for 20 minutes.

Meanwhile, cook the bacon with the thyme in a saute pan. When the bacon starts to brown and the fat has liquefied, add the onion, garlic and salt. Cook for about 5 minutes until the onions are translucent. Add the butter, carrots, celery, pepper and 1 cup of water. Bring to a simmer and cook for 5 more minutes.

Drain the lentils and put them back into the pot. Add the bacon and vegetable mixture to the lentils and stir. Simmer for 7 to 10 minutes or until the lentils are very tender. Add spinach and heat through.

Mustard-Crusted Salmon
2 tablespoons vegetable oil
1.5 lbs salmon, filleted
dijon and bread crumbs
salt/pepper

Preheat the oven to 500 degrees.

Mix the dijon and bread crumbs. Dry the salmon, season, and rub with mix.

Heat the vegetable oil in a large overproof saute pan over high heat. When the oil begins to smoke, place the fillets in the oil, skin side down. Reduce the heat to medium and cook the fish for 2 minutes. Flip the fillet over and cook the other side for one more minute.

Move the pan into the preheated oven and finish cooking for 3 or 4 more minutes depending on the thickness of the fillets.