This recipe is adapted from Food & Wine. They just had a plain roasted salmon over the lentils, but in order for me to eat (and like) salmon, I have to cover up the fish taste a little. :-)
Soy and Ginger Salmon
1/2 cup low-sodium soy sauce2 tablespoons honey
1 clove garlic, finely chopped
1 teaspoon grated fresh ginger
1/4 teaspoon red pepper flakes (optional) I used ground red pepper
4 6-ounce salmon fillets
Mix everything together and marinate for atleast 30 minutes. I pan fried.
4 strips turkey bacon, cut crosswise into 1/2-inch pieces1 small onion, cut into 1/2-inch slices
1 carrot, cut into 1/2-inch slices
1 rib celery, cut into 1/2-inch slices
1 clove garlic, minced
1 1/4 cups lentils
2 1/4 cups canned low-sodium chicken broth or homemade stock
1/2 cup canned crushed tomatoes in thick puree
1 teaspoon salt
1/4 teaspoon dried thyme
1 bay leaf
1/4 teaspoon fresh-ground black pepper
1. In a medium saucepan, cook the bacon until browned. Pour off and reserve all but 2 tablespoons of the fat from the pan. Add the onion, carrot, celery, and garlic. Cook over moderate heat, stirring frequently, until golden, about 5 minutes.
2. Add the lentils, broth, tomatoes, 1/2 teaspoon of the salt, the thyme, and bay leaf. Bring to a boil, reduce the heat, and simmer, covered, until the lentils are just tender, about 30 minutes. Discard the bay leaf and stir in 1/8 teaspoon of the pepper.
Carrots, Turkey Bacon cooking
Marinating the fish
Finally got myself a decent (larger) non stick pan