Salmon with Lentil Hash and Bacon

[Company]

Makes 4 servings

• 2 cups reduced-sodium chicken broth
• 1 lb. baby yellow potatoes, halved
• 1 small head cauliflower (1½ lb.), cut into large florets
• 1 cup brown lentils, rinsed and drained
• 1 large onion, cut into quarters
• 4 cloves garlic, minced
• 1 Tbsp. curry powder
• ½ tsp. kosher salt
• ½ tsp. ground cumin
• ½ tsp. ground coriander
• ¼ tsp. cayenne pepper
• 1½ lb. salmon fillet, skinned
• Salt and black pepper
• 6 slices bacon, crisp-cooked and crumbled
• Fresh mint leaves

Fast 1-minute cook time

In a 6-qt. electric or stove-top pressure cooker stir together the first 11 ingredients (through cayenne pepper). Cut salmon fillet in half crosswise; season with salt and black pepper. Place salmon on vegetables in cooker. Lock lid in place. Set an electric cooker on high pressure to cook 1 minute. For a stove-top cooker, bring up to pressure over medium-high heat; remove from heat.

For both models, release pressure quickly. Carefully open lid. Top servings with bacon and mint.

Slow 5-hour low or 2½-hour high cook time + 25 minutes high

In a 6-qt. slow cooker stir together the first 11 ingredients (through cayenne). Cover and cook on low 5 to 6 hours or high 2½ to 3 hours. If using low, turn to high. Cut salmon fillet in half crosswise; season with salt and black pepper. Place salmon on vegetables in cooker. Cover and cook 25 minutes more or just until salmon flakes. Top servings with bacon and mint.

per serving 623 cal., 16 g fat (3 g sat. fat), 105 mg chol., 768 mg sodium, 63 g carb., 13 g fiber, 8 g sugars, 57 g pro.