The Chopping Block

Serves 4

4 - 6 oz Salmon fillet
2 cups Lentils
¼ cup small dice onion
¼ cup small dice celery
¼ cup small dice carrot
5 strips of bacon (small dice)
2 tsp chopped garlic
1 ½ -2 cups heavy cream
Chicken base TT

Sauce
1 Tbsp chopped garlic
½ of a small onion
½ cup fish sauce
½ bunch of thyme
1 lemon
1 qt heavy cream

In a small pot cook your lentils in boiling water seasoned with your chicken base until just about done or al'dente , once finished drain , and store them under refrigeration . In a sauté pan render your bacon until crispy then add your onion, celery, carrot, and garlic cook until almost tender then add your lentils, cook until lentils are hot then add your heavy cream reduce by ¼ - ½ and season w/ salt & pepper TT.

For your sauce sauté onion, garlic, and thyme then add your fish sauce reduce by ½ add the juice of 1 lemon, and your heavy cream reduce until sauce consistency or you can thicken it with a corn starch slurry once this is done strain sauce and set aside.

For your salmon simply season with salt & pepper TT have your sauté pan and oil very hot cook your salmon on both sides until desired temp. squeeze a little fresh lemon juice and serve.