| Fast Prep | FAST PREP

salmon with lentil hash and bacon

prep: 20 minutes | pressure cook: 1 minute + time to build pressure | MAKES: 4 to 6 servings (5 oz. salmon + 1½ cups hash each)

• 1 1½-lb. fresh or frozen salmon fillet, skinned
• 2 cups reduced-sodium chicken broth
• 1 lb. baby yellow potatoes, quartered
• 1 small head cauliflower (1½ lb.), cut into large florets
• 1 cup dried 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
• Kosher salt and black pepper
• 6 slices bacon, crisp-cooked, drained, and crumbled
• Fresh mint leaves

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. In a 6-qt. electric or stove-top pressure cooker stir together the next 11 ingredients (through cayenne pepper).

2. Cut the salmon fillet in half crosswise and place on top of the lentil mixture; sprinkle with salt and black pepper. Lock 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 manufacturer’s directions. Open lid carefully.

3. Divide the salmon and vegetable mixture among four bowls. Top with crumbled bacon and fresh mint.

SLOW COOKER DIRECTIONS: In a 6-qt. slow cooker stir together broth and the next 10 ingredients (through cayenne pepper). Cover and cook on low 5 to 6 hours or on high 2½ to 3 hours. Meanwhile, thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut salmon fillet in half crosswise; sprinkle with salt and black pepper. Place salmon on top of vegetable mixture. If using low, turn cooker to high. Cover and cook about 25 minutes more or just until fish flakes. Serve as directed.

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.