Lentil salade with Salmon
PREPARATION TIME: 30 MINUTES
This main-dish salad is bright, fresh, and sunny, like a little postcard from Provence on a cold day.
Ingredients
400 gr Chalo Dark green speckled lentils
4 salmon fillets (each +- 130 gr)
1 small fennel
8 radishes
A bundle of lamb's lettuce
1 shallot
1 bay leaf
2 sprigs of thyme
5 tbsp olive oil
1 tbsp lemon juice
1 tbsp dijon mustard
0.5 tsp curry powder
Pepper - Salt
Instructions
- Chop the shallot and sauté with bay leaf and thyme.
- Add the lentils and just submerge them in cold water. Bring to a boil, cover and then turn the heat to medium. Cook the lentils until al dente (or follow the cooking time instructions on the package).
- Drain the lentils and rinse them in cold water.
- Heat 1 tbsp oil in a non-stick pan over medium-high heat.
- Season the salmon with salt and pepper. Score the skin and place the salmon skin-side down in the pan. Fry for 3 minutes, turn over and cook for 1 to 2 minutes depending on thickness. Allow the salmon to cool.
- Wash the vegetables and finely slice the fennel and radishes.
- Make a vinaigrette with dijon mustard, lemon juice and olive oil. Season with salt, pepper and curry powder.
SERVING:
Mix the lentils with the vegetables and corn salad (lamb's lettuce). Drizzle with the vinaigrette, the green of fennel and divide the salmon over it.
Original recipe by Njam