Flash seared salmon with bacon and lentil cream

For a fish dish with a difference try Andrew Nutter's original salmon recipe, topped with crispy bacon and Parmesan
By Andrew Nutter
Flash seared salmon with bacon and lentil cream
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 2 tbsp olive oil
  • 4 salmon, slices, skinned and boned, each weighing 140g
  • 2 tbsp seasoned flour, for coating


  • 4 smoked bacon
  • 100 g parmesan, grated

Lentil and bacon cream

  • 1 tbsp olive oil
  • 4 smoked bacon, rashers, cut into thin strips
  • 1 onions, finely chopped
  • 1 clove garlic, finely chopped
  • 225 g Puy lentils, rinsed in cold water and drained
  • 1 carrots, finely diced
  • 1 bay leaves
  • 600 ml chicken stock
  • 6 tbsp double cream
  • 1 pinches black pepper


1. Preheat the oven to 180ºC/gas 4. 2. Place the bacon and Parmesan cheese on separate baking trays and roast in the oven. 3. Allow four minutes for the cheese and eight minutes for the bacon, which should be roasted until golden brown and crisp. 4. Cool the roasted cheese and bacon for ten minutes then crumble into crispies. 5. To make the lentil and bacon cream, heat the olive oil in a saucepan.6. Add in the bacon and fry until lightly coloured. Add in the onion and garlic and fry, stirring often, for 2-3 minutes, then add in the lentils, carrots, bay leaf and stock. 7. Bring to the boil, then reduce the heat and simmer for 20 minutes. 8. Add the cream, season with salt and freshly ground pepper and discard the bay leaf. 9. Heat the olive oil in a frying pan. Dust the salmon fillets with the seasoned flour and flash-sear in the hot pan until just cooked. 10. Serve the seared salmon with the lentils and steamed green vegetables. Sprinkle over the Parmesan cheese and bacon crispies and serve.

Rate This Recipe