A luxurious twist on a wholesome and tasty lentil salad. Serve with fresh tomatoes, mesclun, and fresh bread.
Combine water, lentils, and bouquet garni in a large saucepan; bring to a boil. Cover, reduce heat to low, and simmer until lentils are tender but still firm and there is only a little excess cooking liquid in the pan, about 20 minutes. Remove from the heat and let lentils cool in the pan. Discard bouquet garni.
Cut salmon into small strips, no longer than 1/2 inch long. Place in a large bowl with onion and chives. Add cooled lentils.
Whisk olive oil, vinegar, mustard, salt, and pepper together in a small bowl. Add to the lentil mixture and stir until well combined. Serve immediately or refrigerate until flavors have blended, 2 to 3 hours.
Per Serving: 478 calories; protein 31.9g; carbohydrates 47.4g; fat 17.7g; cholesterol 16.3mg; sodium 636.5mg.