Name: Salmon Lentil Salad
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Lentils, rinsed - ½ cup; Water, or as needed to cover - 1 cup; Salmon fillet - 1; Black Forest-style bacon (Optional) - 1 slice; Red onion, diced - ¼; Small fresh mozzarella balls (boccaccini), cut into quarters (Optional) - 5; Diced cucumber, or to taste - ¼ cup; Balsamic Vinegar - 2 tablespoons; Olive oil - 2 tablespoons; Garlic, minced - 1 clove; Mustard - 1 teaspoon; Salt and ground black pepper to taste - 1 teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Salmon Lentil Salad

1. Lentils, rinsed - ½ cup

2. Water, or as needed to cover - 1 cup

3. Salmon fillet - 1

4. Black Forest-style bacon (Optional) - 1 slice

5. Red onion, diced - ¼

6. Small fresh mozzarella balls (boccaccini), cut into quarters (Optional) - 5

7. Diced cucumber, or to taste - ¼ cup

8. Balsamic Vinegar - 2 tablespoons

9. Olive oil - 2 tablespoons

10. Garlic, minced - 1 clove

11. Mustard - 1 teaspoon

12. Salt and ground black pepper to taste - 1 teaspoon

How to cook deliciously - Salmon Lentil Salad

1. Stage

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. Stage

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

3. Stage

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. Stage

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. Stage

Mix cooled lentils, salmon, bacon, red onion, mozzarella, and cucumber together in a large bowl.

6. Stage

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.