Salmon with Apple Cider Gastrique

Two days of salmon recipes?!? I know, I know…but I promise this one is a keeper. Mid-way through yesterday’s post, I realized I had this pretty little thing hidden away in the archives of my iPhone photo album.

It also involves thick hickory smoked bacon, so you KNOW it has to be good .

[Rule of Thumb: Bacon = Better.]

I cut said bacon into about 1/4 inch cubes, rendered the fat and removed the yummy bites of heaven from the pan. I used the bacon fat plus a splash more olive oil to sweat a mixture of carrots, celery and onion.

Into the pot went some neat beluga lentils (black lentils–so tender, yummy and unusual–a real treat I picked up from a market in NYC!) and water and enough salt to enhance the flavor. Bring to a boil and simmer until the lentils are perfectly soft (should not have a bite). Right before serving, I added the bacon back to the mix. Mmmm, mmm good.

I served my lentils on top of sauteed spinach. I also made a “gastrique” that I wish I had play-by-play of pictures for. To make a gastrique, you start by making a caramel. I took about 1/2 cup sugar and 2 T of water and cooked it until the sugar began to caramelize. This process can be tricky because you do not want the sugar to burn (I burned my first attempt!). Once the caramel has reached its perfection, I added a mixture of apple cider vinegar and apple cider. Reduce until desired consistency. It almost reminds me of the sweet and sour elements of found in Asian cuisine. A little gastrique goes a long way to compliment foods–especially luscious fatty fish .

After sauteing my salmon I made a sauce of butter, lemon juice and brown sugar in a pan with walnuts for topping. I love pan sauces–so much flavor!

My family and I enjoyed this lovely meal paired with a medium bodied Chardonnay. It was nice Winter dinner for a brisk night in Upstate New York. Although, I feel obligated to say: the butternut risotto I made takes the cake for ultimate “Winter Comfort” in my book. I am aware that this is an unfair comparison–cheese never fails to make life good.

Bon Vivant,

Nora