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Ingredients
- 2 cups reduced-sodium chicken broth
- 1 pound baby yellow potatoes, quartered
- 1 small head cauliflower (1 1/2 pounds), cut into large florets
- 1 cup brown lentils, rinsed and drained
- 1 large onion, cut into quarters
- 4 cloves garlic, minced
- 1 tablespoon curry powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1 1 1/2 pound salmon fillet, skinned
- 6 slices bacon, crisp-cooked, drained, and crumbled
- Fresh mint leaves
Details
Servings 4
Adapted from bhg.com
Preparation
Step 1
In a 6-qt. slow cooker stir together the broth, potatoes, cauliflower, lentils, onion, garlic, curry powder, salt, the cumin, coriander, and cayenne. Cover; cook on low 5 to 6 hours or high 21/2 to 3 hours.
Cut salmon fillet in half crosswise; season with salt and black pepper. Place salmon on top of vegetable mixture. If cooking on low, turn to high. Cover and cook about 25 minutes more or until salmon just flakes when tested with a fork. Divide salmon and vegetable mixture among four serving bowls. Top with crumbled bacon and fresh mint.
In a 6-qt. electric or stove-top pressure cooker stir together the broth, potatoes, cauliflower, lentils, onion, garlic, curry powder, salt, the cumin, coriander, and cayenne.
Cut the salmon fillet in half crosswise and place on top of the lentil mixture; season with some salt and black pepper. Lock the lid in place. Set electric cooker on high pressure to cook 1 minute to start the cooker. When cooker reaches that pressure, immediately release the pressure according to manufacturer's directions. For stove-top pressure cooker, bring up to pressure over medium-high heat according to manufacturer's directions. Remove from heat once it reaches that pressure. Quickly release the pressure according to the manufacturer's directions. Open lid carefully.
Divide the salmon and vegetable mixture among four serving bowls. Top with crumbled bacon and fresh mint.
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