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Ingredients
2 T. olive oil                                                                             
½ lb. slab bacon-rind removed
2 medium carrots, minced                                                     
olive oil, as needed
1 medium onion, minced                                                     
2 celery stalks, minced                                                          
2 c. dry lentils, rinsed                                                       
4 c. chicken broth                                                            
2 c. water                                                                       
2 c. dry white wine                                                                
2 lbs. salmon fillets, (cut in 6 rectangular pieces)

Horseradish Cream:
2 c. plain yogurt
1/2 c. horseradish, drained
2 T. minced fresh parsley or Chives for garnish
Salt and pepper to taste
 
Directions
Heat 2 Tbsp olive oil in a medium saucepan over medium-low heat; add carrots, onion, and celery.  Cook about 4 minutes, stirring occasionally.  Add lentils, chicken broth, water, and wine; bring to a boil.  Reduce heat, cover and simmer about 40 minutes, or until tender.  Season to taste with salt and pepper.  Cover and keep warm.  Meanwhile, cut bacon into 1/3 inch cubes.  Cook in a skillet over medium heat until crisp.  Drain the fat.  Set aside and keep warm. Prepare the horseradish cream:  Combine yogurt and horseradish in a small saucepan.  Warm just before serving. 2 cups plain nonfat yogurt, ½ cup horseradish, drained. Heat a ribbed cast-iron griddle or broiler for 10 minutes.  Coat salmon with olive oil, and brush olive oil on the griddle or broiler rack. Grill salmon fillets until they flake easily, 3 minutes on each side, or up to 4 minutes per side if fillets are 1-inch thick or more. To serve, divide lentils among six warmed dinner plates and spread them out within the rim.  Place salmon fillet in the middle of the lentils.  Generously spoon the sauce over the salmon and lentils, and then sprinkle the salmon with bacon and minced parsley or chives.