Seared Salmon with Savoy Cabbage and Lentils

• 1 cup French green lentils
• 2 medium carrots, peeled and cut into 1/4-inch dice (about 3/4 cup)
• 2 garlic cloves
• 1 bay leaf
• Coarse salt and freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 4 slices thick-cut bacon, cut into 1/2-inch pieces
• 3 tablespoons unsalted butter
• 1 medium leek, white and pale-green parts only, cut into 1/2-inch-thick rounds, rinsed well
• 1 small Savoy cabbage (about 1 pound), cored and cut into 1-inch-thick wedges
• 3 tablespoons Dijon mustard
• 4 salmon fillets (at least 2 1/2 inches wide and about 7 ounces each), with skin
• 1/4 cup chopped fresh flat-leaf parsley
• 1/2 lemon

1. Put the lentils, carrots, garlic, and bay leaf in a medium saucepan; cover with cold water by 4 inches.
2. Bring to a boil.
3. Reduce heat; simmer, stirring occasionally, until the lentils are tender, about 15 minutes.
4. Drain; return the mixture to the pan.
5. Add 1 teaspoon salt; season with pepper.
6. Stir in 1 tablespoon oil; cover to keep warm.
7. Cook the bacon in a medium skillet over medium-high heat, stirring occasionally, until crisp.
8. Drain on paper towels.
9. Reserve the fat; wipe the skillet clean.
10. Add the bacon to the lentil mixture.
11. Melt the butter in a medium saucepan over medium-low heat; add the leek.
12. Cook, stirring, until softened, about 8 minutes.
13. Stir in the cabbage and a pinch of salt.
14. Add 1/4 cup water.
15. Cover; cook over medium heat, stirring occasionally, until the cabbage is just tender, 4 to 5 minutes.
16. Season with salt and pepper.
17. Cover to keep warm.
18. Stir together the mustard and 1 tablespoon oil in a shallow dish.
19. Season the fillets with salt and pepper.
20. Place the fillets in the dish to coat the skins with the mustard mixture.
21. Add 1 tablespoon reserved bacon fat to the reserved skillet; heat over medium-high heat.
22. In batches, if necessary (allow 1 inch between fillets), cook the fillets, skin sides down, until the skins are browned and very crisp, about 4 minutes.
23. Flip; cook 3 minutes more (for medium-rare).
24. Add the remaining 2 tablespoons oil to the lentil mixture; stir in the parsley.
25. Divide the lentils and salmon among serving plates.
26. Squeeze the lemon over the cabbage; divide among plates.

carrots, garlic, bay leaf, salt, extravirgin olive oil, bacon, unsalted butter, only, savoy cabbage, mustard, salmon, parsley, lemon

Taken from www.epicurious.com/recipes/food/views/seared-salmon-with-savoy-cabbage-and-lentils-392675 (may not work)