Lentil salad with salmon
A fresh lentil salad with salmon that combines hearty lentils with crunchy fennel and spicy radishes. Briefly cooked lentils and lightly seared salmon with golden brown skin get extra flair from a lemon Dijon vinaigrette with a mild curry kick.
Ingredients · Servings 4
- 400 g lentils
- 4 salmon fillets (each approx. 130 grams)
- 1 small fennel bulb
- 8 radishes
- 1 bunch of lamb's lettuce
- 1 shallot
- 1 bay leaf
- 2 sprigs of thyme
- 5 tablespoons olive oil
- 1 tbsp lemon juice
- 1 the Dijon Mosterd
- 1/2 tsp curry powder
- pepper
- salty
Method · 20 min
- Finely chop the shallot and sauté with bay leaf and thyme.
- Add the lentils and cover them with just enough cold water. Bring to a boil, cover, and then reduce the heat to medium. Cook the lentils until al dente in approximately 8 minutes (or follow the cooking time instructions on the packaging).
- Drain the lentils and rinse them in cold water.
- Heat 1 tablespoon of oil in a non-stick pan over medium heat.
- Season the salmon with salt and pepper. Score the skin and place the salmon skin-side down in the pan. Cook for 3 minutes, turn over, and cook for 1 to 2 minutes depending on the thickness. Let the salmon cool.
- Wash the vegetables and cut the fennel and radishes into thin slices.
- Make a vinaigrette with the Dijon mustard, lemon juice, and olive oil. Season to taste with pepper, salt, and curry powder.
- Mix the lentils with the vegetables and lamb's lettuce. Drizzle with the vinaigrette and fennel greens, and distribute the salmon over it.
