Salmon Lentil Salad

Name: Salmon Lentil Salad
Cook time: 15 min
Yield: 2 servings
Cuisine: United Kingdom
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

A nice, filling salad that can be eaten warm or cold.

INGRIDIENT

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

DIRECTION

Step: 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.

Step: 2

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

Step: 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.

Step: 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.

Step: 5

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

Step: 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 FACT

Per Serving: 638 calories; protein 38.5g; carbohydrates 36.2g; fat 37g; cholesterol 97.8mg; sodium 271.5mg.

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