A recipe I particularly like! These are what I prepare when nothing else tastes right because I love jalapenos. This is a fantastic appetizer or snack when it’s topped with sour cream, ranch dressing, and chopped fresh chives. Add homemade sangria to the dish. excellent on the grill as well.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- ½ cup lentils, rinsed
- 1 cup water, or as needed to cover
- 1 salmon fillet
- 1 slice Black Forest-style bacon (Optional)
- ¼ red onion, diced
- 5 small fresh mozzarella balls (boccaccini), cut into quarters (Optional)
- ¼ cup diced cucumber, or to taste
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 teaspoon mustard
- salt and ground black pepper to taste
Instructions
- Put lentils in a small pot with enough water to just cover; cook on medium heat until tender, 10 to 15 minutes. Set lentils aside to cool.
- Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Cook salmon under the preheated broiler until the fish flakes easily with a fork, 5 to 7 minutes per side. Chop salmon and set aside to cool.
- Heat a small skillet over medium-high heat; cook bacon in skillet until crisp, 7 to 10 minutes. Chop bacon and set aside to cool.
- Mix cooled lentils, salmon, bacon, red onion, mozzarella, and cucumber together in a large bowl.
- Whisk balsamic vinegar, olive oil, garlic, mustard, salt, and pepper together in a small bowl; drizzle over the lentil mixture and stir gently to coat.
Nutrition Facts
| Calories | 638 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 15 g |
| Protein | 39 g |
| Saturated Fat | 14 g |
| Sodium | 272 mg |
| Sugars | 4 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
I have done it twice,. Its soo good.. I
I made a few minor changes, so I am rating it as I prepared it, not as written. Changes: I used a 7.5 oz can of salmon instead of a 5 oz fillet. I doubled all the other ingredients except the onion and garlic because I was worried too much of the raw veggies would overpower the other flavors. I cooked the lentils in half chicken broth and half water for more flavor. I used regular bacon and white onion. Specifics: Since it doesn’t specify which kind of lentils or mustard, as an FYI, I used red lentils and dijon mustard. It was really good. I’ll probably start making this regularly.