Salmon With Lentil and Bacon Ragout 4.000

Astrid Riecken for The Washington Post

Jan 1, 2014

This dish is full of good-for-you ingredients, so why not walk on the bad side with a little bacon? It's a small indulgence that packs a lot of flavor. Choose a smoky bacon to maximize its impact.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 1 cup dried green lentils
  • 2 ounces thick-sliced, smoky bacon, cut into roughly 1/4-inch dice
  • 1/2 cup finely diced onion
  • Salt
  • Freshly ground black pepper
  • 1 large carrot, scrubbed well and cut into 1/4-inch dice
  • 1 large rib celery, cut into 1/4-inch dice
  • 2/3 cup homemade or no-salt-added chicken broth
  • 2 tablespoons apple cider vinegar
  • Four 4-ounce salmon fillets, preferably center-cut (skin-on or skinned)
  • 1 tablespoon olive oil or vegetable oil
  • Extra-virgin olive oil, for garnish (optional)


Place the lentils in a medium-size saucepan. Cover with water by 2 to 3 inches. Bring to a boil over medium-high heat, then reduce the heat to medium or medium-low to maintain a low boil. Partially cover and cook for 20 to 25 minutes, until the lentils are tender. Drain.

Meanwhile, heat a 10-to-12-inch nonstick skillet over medium-high heat. Add the diced bacon; reduce the heat to medium and cook for about 5 minutes, stirring once or twice, until the bacon starts to crisp. Add the diced onion; season lightly with salt and pepper to taste. Cook for 3 or 4 minutes, until the onion starts to soften, then stir in the diced carrot and celery; cook, stirring every minute or so, for 5 to 6 minutes, until those vegetables start to soften. Add the broth; once it starts to bubble, reduce the heat to medium-low; cover and cook for about 5 minutes, until the vegetables are tender.

Uncover the skillet and stir in the cooked lentils. Increase the heat to medium-high; bring the broth to a boil and cook for 3 or 4 minutes, until almost all of the broth has evaporated and the lentils are moist yet not soupy. Remove from the heat; add the vinegar. Taste, and adjust the seasoning as needed.

Preheat the oven to 325 degrees. Line a rimmed baking sheet with aluminum foil. Season the salmon fillets lightly with salt and pepper.

Heat the olive or vegetable oil in a large nonstick skillet over medium-high heat. Add the salmon fillets, skin/skinned side up; cook for about 2 minutes, until nicely browned. Turn the fillets over and brown on the second side. Transfer the fillets to the baking sheet. Bake to the desired doneness.

Place one salmon fillet, skin/skinned side down, on each plate. Top each portion with the lentil ragout, then drizzle with the extra-virgin olive oil, if using.

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Recipe Source

From Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

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