Salmon Lentil Salad

Salmon Lentil Salad

This lentil salad recipe delivers nice, filling salad featuring bacon and salmon that can be eaten warm or cold.

Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
638 Calories

Recipe Instructions

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
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 3
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 4
Mix cooled lentils, salmon, bacon, red onion, mozzarella, and cucumber together in a large bowl.
Step 5
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.
Step 6
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Salmon Lentil Salad

Ingredients

  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • salt and ground black pepper to taste
  • 2 tablespoons balsamic vinegar
  • 1 cup water, or as needed to cover
  • 1 teaspoon mustard
  • 1 salmon fillet
  • 0.5 cup lentils, rinsed
  • 1 slice Black Forest-style bacon
  • 0.25 red onion, diced
  • 5 small fresh mozzarella balls (boccaccini), cut into quarters
  • 0.25 cup diced cucumber, or to taste

Categories

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