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- 1 12-ounce bag brown or green lentils
- 1 14-ounce can beef stock
- 2 strips bacon
- 1 medium onion
- 1 teaspoon honey
- 1 teaspoon soy sauce
- Juice from 1/2 lime
- 1 1-pound wild-salmon filet
- 1/4 cup red-wine vinegar
- 1/2 bunch flat-leaf parsley
- In a medium saucepan, combine the lentils and the stock. Add water until the lentils are covered by about an inch of liquid (unless already covered by the stock). Bring to a boil, then reduce heat to simmer, about 15 minutes.
- Fry the bacon in a medium saucepan until crisp. Remove it and set aside, then wipe about half the fat that remains in the pan.
- Slice the onion directly into the bacon fat and sauté it over medium-low heat for 15 minutes.
- Meanwhile, whisk together the honey, soy sauce, and lime juice. Glaze the salmon with the mixture, then broil it 4 inches from heat for about 10 minutes, depending on thickness, keeping an eye on it so the glaze does not burn. (Cover it with foil if the glaze begins to smoke.)
- Turn the heat on the onion to simmer. Drain the lentils and add them to the pan with the onion. Add the vinegar, parsley, and bacon (chopped) and toss.
- Immediately serve the salmon on top of the lentil mixture.
