Broiled Salmon With A Ragoût Of Lentils & Root Vegetables

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 small carrot, peeled and halved

1 large carrot, peeled and cut into 1/4-inch dice

1 cup dried small green French lentils (also called du Puy lentils)

3 Tbs. unsalted butter, melted

Kosher salt and freshly ground black pepper

1 small onion, peeled and stuck with a clove

2 Tbs. olive oil

3/4 cup reserved lentil broth

6 oz. smoked pork shoulder butt, smoked pork hock, double-smoked bacon, or smoked turkey sausage, cut into large cubes

4 skinless, center-cut salmon fillets (about 6 to 7 oz. each)

1 bouquet garni (a few sprigs fresh parsley, 2 sprigs fresh thyme, and 1 bay leaf)

1 Tbs. unsalted butter

2 tsp. finely minced garlic (about 4 medium cloves)

1/2 cup finely diced bacon (2 thick slices)

2 small turnips (about 7 oz. total), peeled and cut into 1/4-inch dice

Minced fresh flat-leaf parsley for garnish

1 Tbs. finely minced shallot

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