Salmon Lentil Salad

  4.0 – 2 reviews  • Salmon Salad Recipes

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

  1. ½ cup lentils, rinsed
  2. 1 cup water, or as needed to cover
  3. 1 salmon fillet
  4. 1 slice Black Forest-style bacon (Optional)
  5. ¼ red onion, diced
  6. 5 small fresh mozzarella balls (boccaccini), cut into quarters (Optional)
  7. ¼ cup diced cucumber, or to taste
  8. 2 tablespoons balsamic vinegar
  9. 2 tablespoons olive oil
  10. 1 clove garlic, minced
  11. 1 teaspoon mustard
  12. salt and ground black pepper to taste

Instructions

  1. 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.
  2. Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.
  3. 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.
  4. 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.
  5. Mix cooled lentils, salmon, bacon, red onion, mozzarella, and cucumber together in a large bowl.
  6. 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

Derek Phillips MD
I have done it twice,. Its soo good.. I
David Beasley
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.

 

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