Cook the lentils:
In a large saucepan, combine the lentils, pork butt, onion, carrot, and bouquet garni and cover with water by 2 inches. Bring to a boil, reduce the heat and simmer, covered, until tender, 20 to 30 minutes. Reserve 3/4 cup of the cooking liquid, drain the lentils, discard the vegetables and pork, and set the lentils aside.
Cook the vegetables:
Heat the olive oil in a large skillet over medium heat. Add the carrot and turnips, season with salt and cook, stirring occasionally, until just tender, about 5 minutes. Transfer to a small bowl and return the skillet to medium heat. Melt the butter, add the bacon, and cook until almost crisp. Transfer to paper towels with a slotted spoon and set aside. Pour off all but 2 Tbs. of the fat. Add the shallot and garlic to the pan and cook for 1 minute without browning. Add the reserved lentils, sautéed vegetables, bacon, and reserved lentil broth; simmer until the broth has been completely absorbed by the lentils, 3 to 5 minutes. Season with salt and pepper and keep warm.
Cook the salmon:
Position an oven rack about 6 inches from the broiler and a second rack in the center of the oven. Heat the broiler on high. Line a rimmed baking sheet with foil and brush the foil lightly with some of the melted butter. Lay the salmon fillets, skin side down, on the foil; brush the tops and sides generously with the remaining butter and season with salt and pepper. Broil the salmon on the upper rack until the top is nicely browned, about 8 minutes. It should feel fairly firm when pressed with a fingertip and be slightly translucent in the middle if flaked. It will continue to cook a bit on its own once out of the oven, but if it's still a little rare, turn off the broiler, immediately turn the oven on to 400°F, move the baking sheet to the center rack, and shut the oven door. Bake the salmon until just done, 1 to 2 minutes. Mound the lentils and vegetables on warm dinner plates and set a fillet on top. Garnish with the parsley and serve at once.
Try a Pinot Noir that’s light to medium on tannins and long on fruit, like Pepperwood Grove from California or Coldstream Hills from Australia.
nutrition information (per serving):
56, Fat Calories
500, Saturated Fat
56, Monounsaturated Fat
36, Polyunsaturated Fat
Photo: Scott Phillips