- 1/2 cup lentils, rinsed
- 1 cup water, or as needed to cover
- 1 salmon fillet
- 1 slice Black Forest-style bacon (optional)
- 1/4 red onion, diced
- 5 small fresh mozzarella balls (boccaccini), cut into quarters (optional)
- 1/4 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
- 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.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- 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.
- 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.
- Mix cooled lentils, salmon, bacon, red onion, mozzarella, and cucumber together in a large bowl.
- 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.
04/08/2018
recipepes.com
Salmon Lentil Salad, recipe
PT15M
PT1H
5
455 calories
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