Salmon with Lentil Hash and Bacon - new sdrin

Sunday, October 1, 2017

Salmon with Lentil Hash and Bacon


Ingredients

  • 2cups reduced-sodium chicken broth
  • 1pound baby yellow potatoes, quartered
  • 1small head cauliflower (1 1/2 pounds), cut into large florets
  • 1cup brown lentils, rinsed and drained
  • 1large onion, cut into quarters
  • 4cloves garlic, minced
  • 1tablespoon curry powder
  • 1/2teaspoon kosher salt
  • 1/2teaspoon ground cumin
  • 1/2teaspoon ground coriander
  • 1/4teaspoon cayenne pepper
  • 11 1/2 pound salmon fillet, skinned
  • 6slices bacon, crisp-cooked, drained, and crumbled
  • Fresh mint leaves
  • Directions

    SLOW COOKER:

    1. For Slow Cooker: In a 6-qt. slow cooker stir together the broth, potatoes, cauliflower, lentils, onion, garlic, curry powder, salt, the cumin, coriander, and cayenne. Cover; cook on low 5 to 6 hours or high 21/2 to 3 hours.
    2. Cut salmon fillet in half crosswise; season with salt and black pepper. Place salmon on top of vegetable mixture. If cooking on low, turn to high. Cover and cook about 25 minutes more or until salmon just flakes when tested with a fork. Divide salmon and vegetable mixture among four serving bowls. Top with crumbled bacon and fresh mint.

    PRESSURE COOKER:

    1. For Pressure Cooker: In a 6-qt. electric or stove-top pressure cooker stir together the broth, potatoes, cauliflower, lentils, onion, garlic, curry powder, salt, the cumin, coriander, and cayenne.
    2. Cut the salmon fillet in half crosswise and place on top of the lentil mixture; season with some salt and black pepper. Lock the lid in place. Set electric cooker on high pressure to cook 1 minute to start the cooker. When cooker reaches that pressure, immediately release the pressure according to manufacturer's directions. For stove-top pressure cooker, bring up to pressure over medium-high heat according to manufacturer's directions. Remove from heat once it reaches that pressure. Quickly release the pressure according to the manufacturer's directions. Open lid carefully.
    3. Divide the salmon and vegetable mixture among four serving bowls. Top with crumbled bacon and fresh mint.

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