Donna Hay's Salmon with Salsa Verde and Lentil Soup

Salmon Baked in Salsa Verde is simple and yummy. I asked the butchers at the Fresh Market to get the Alaskan Sockeye Salmon frozen in the package. Which is really what they have in the case but not thawed. It is always the freshest, I think.

1 large Filet of Alaskan Salmon 2lbs(made fish sticks for kids with a 1/2 lb

salsa verde:

1/3 cup dill roughly chopped

1/3 cup flat parsley r. chopped

1/3 cup of mint r. chopped

2 cloves garlic r. chopped

1 T of dijon mustard

8 anchovy fillets

3 T capers, rinsed and drained

1/3 cup olive oil

2 T lemon juice

preheat oven to 400. To make salsa verde. Process the first 7 ingredients until smooth in a food processor. Add the oil and the lemon juice until combined. Place the salmon in a baking dish and spread with the salsa verde. Bake for 6-10 min or until the salmon is medium rare. Serve with steamed greens but I chose Lentil and Leek soup. Brush teeth. Repeat.

Lentil and Pancetta Soup

1 T of oil

2 leeks, chopped

8 slices of pancetta(I used the 4 oz box of diced pancetta from the HT deli section)

14 oz of lentils

6 cups of chicken stock

s and p to taste

Place oil in large sauce/soup pan over medium heat. Add pancetta and leeks. I added pancetta and let it brown a bit before I added leeks. Add the stock and the lentils. Let soup boil rapidly for 15-18 minutes.

While soup is cooking, grill or broil two thin slices of pancetta until crisp. Set aside.

Ladle into bowls. Add crisp pancetta to top and serve with lemon wedges to be squeezed over soup or a dollop of creme fraiche.