Lemonylentilsaladwithsalmon Recipes

LEMONY LENTIL SALAD WITH SALMON

Lemony Lentil Salad With Salmon image

From EatingWell: Summer 2004, EatingWell for a Healthy Heart Cookbook (2008), and The EatingWell Healthy in a Hurry Cookbook (2006). Salmon and lentils are a familiar combo in French bistro cooking; here they combine in a quick and easy salad. For the best presentation, flake the salmon with a fork, then stir gently into the salad to keep it in chunks, not tiny bits.

Provided by kitty.rock

Categories Lentil

Time 15m

Yield 6 1 cup servings, 6 serving(s)

Number Of Ingredients 11

Ingredients

1/3 cup lemon juice
1/3 cup chopped fresh dill
2 teaspoons Dijon mustard
1/4 teaspoon salt
fresh ground pepper
1/3 cup extra-virgin olive oil
1 medium red bell pepper, seeded and diced
1 cup diced seedless cucumber
1/2 cup finely chopped red onion
3 cups cooked brown lentils (see Tip) or 3 cups green lentils (see Tip)
2 (7 ounce) cans salmon, drained and flaked or 1 1/2 cups flaked cooked salmon

Steps:

Whisk lemon juice, dill, mustard, salt and pepper in a large bowl.
Gradually whisk in oil.
Add bell pepper, cucumber, onion, lentils and salmon; toss to coat.
Per serving (1cup): 354 Calories; 18 g Fat; 3 g Sat; 12 g Mono; 31 mg Cholesterol; 25 g Carbohydrates; 24 g Protein; 9 g Fiber; 194 mg Sodium; 743 mg Potassium. 1 Carbohydrate Serving.
Exchanges: 1 starch, 1/2 vegetable, 3 lean meat, 2 1/2 fat.
MAKE AHEAD TIP: Cover and refrigerate for up to 8 hours.
TIP: To cook lentils: Place in a saucepan, cover with water and bring to a boil. Reduce heat to a simmer and cook until just tender, about 20 minutes for green lentils and 30 minutes for brown. Drain and rinse under cold water.

Nutrition Facts : Calories 372.8, Fat 15.6, SaturatedFat 2.3, Cholesterol 30.4, Sodium 170.6, Carbohydrate 32.7, Fiber 12, Sugar 4.6, Protein 26.9

SALMON LENTIL SALAD

Salmon Lentil Salad image

A nice, filling salad that can be eaten warm or cold.

Provided by iamalthea

Categories Salad Seafood Salad Recipes Salmon Salad Recipes

Time 30m

Yield 2

Number Of Ingredients 12

Ingredients

½ cup lentils, rinsed
1 cup water, or as needed to cover
1 salmon fillet
1 slice Black Forest-style bacon
¼ red onion, diced
5 small fresh mozzarella balls (boccaccini), cut into quarters
¼ 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

Steps:

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.

Nutrition Facts : Calories 637.6 calories, Carbohydrate 36.2 g, Cholesterol 97.8 mg, Fat 37 g, Fiber 15.1 g, Protein 38.5 g, SaturatedFat 14 g, Sodium 271.5 mg, Sugar 4.1 g

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