Salmon with Lentils and Bacon

• 1 cup lentils
• 1 onion, minced
• 1 carrot, peeled finely chopped
• 4 slices orange rind, 2 inch long,orange part only
• 2 12 cups water
• 4 (8 ounce) salmon fillets, each cut crosswise into 3 pieces
• 6 slices bacon, each cut in half crosswise
• 14 cup whipping cream
• 14 cup snipped parsley
• 14 cup minced chives
• 2 tablespoons minced fresh tarragon

1. In a large saucepan, combine lentils, onion, carrot, orange peel and water.
2. Bring to a boil, reduce heat and simmer 25 minutes or until lentils are tender, stirring now and then.
3. Drain, reserving 3/4 c cooking liquid.
4. Discard orange peel.
5. Return lentil mixture to pan.
6. Season with salt and pepper.
7. (can be made in advance).
8. Cover and refrigerate keeping lentils and reserved cooking liquid separate.
9. Preheat oven to 450^F.
10. Place salmon on baking sheet.
11. Wrap 1 bacon strip around each piece of salmon so that the bacon ends are on the bottom of the salmon.
12. Bake until opaque in center, about 8 minutes.
13. In the meantime, add enough reserved cooking liquid to lentils to moisten.
14. Mix in cream, parsley, chives and tarragon.
15. Bring to a simmer.
16. Spoon lentils onto plates and top each plate with 3 salmon pieces.
17. Serve.

lentils, onion, carrot, orange rind, water, salmon, bacon, whipping cream, parsley, chives, tarragon

Taken from www.food.com/recipe/salmon-with-lentils-and-bacon-59222 (may not work)