Salmon Lentil Salad recipe
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Ingredients
- ½ cup lentils, rinsed 1 cup water, or as needed to cover 1 salmon fillet 1 slice Black Forest-style bacon ¼ red onion, diced 5 small fresh mozzarella balls (boccaccini), cut into quarters 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
Nutrition Info
- 637.6 caloriescarbohydrate: 36.2 gcholesterol: 97.8 mgfat: 37 gfiber: 15.1 gprotein: 38.5 gsaturatedFat: 14 gservingSize: -sodium: 271.5 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Salmon Lentil Salad
Directions
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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.