Salmon Lentil Salad Recipes

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SMOKED SALMON AND LENTIL SALAD



Smoked Salmon and Lentil Salad image

A luxurious twist on a wholesome and tasty lentil salad. Serve with fresh tomatoes, mesclun, and fresh bread.

Provided by Lynn Pennec

Categories     Salad     Seafood Salad Recipes     Salmon Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 10

3 cups water
1 ½ cups dry lentils
1 bouquet garni
10 ounces smoked salmon, or more to taste
½ large red onion, minced
1 tablespoon snipped fresh chives
¼ cup olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
salt and ground black pepper to taste

Steps:

  • Combine water, lentils, and bouquet garni in a large saucepan; bring to a boil. Cover, reduce heat to low, and simmer until lentils are tender but still firm and there is only a little excess cooking liquid in the pan, about 20 minutes. Remove from the heat and let lentils cool in the pan. Discard bouquet garni.
  • Cut salmon into small strips, no longer than 1/2 inch long. Place in a large bowl with onion and chives. Add cooled lentils.
  • Whisk olive oil, vinegar, mustard, salt, and pepper together in a small bowl. Add to the lentil mixture and stir until well combined. Serve immediately or refrigerate until flavors have blended, 2 to 3 hours.

Nutrition Facts : Calories 477.6 calories, Carbohydrate 47.4 g, Cholesterol 16.3 mg, Fat 17.7 g, Fiber 23.9 g, Protein 31.9 g, SaturatedFat 2.6 g, Sodium 636.5 mg, Sugar 2.3 g

QUICK LENTIL SALMON SALAD



Quick Lentil Salmon Salad image

In this budget-friendly salmon recipe, canned salmon tops lentils, carrots and celery--ingredients you probably have on hand already. Fiber-rich lentils come in a variety of colors and they typically cook faster than dried beans, so they're a great choice for a fast weeknight dinner.

Provided by EatingWell Test Kitchen

Categories     Healthy Canned Salmon Recipes

Time 30m

Number Of Ingredients 12

¾ cup brown lentils
½ cup chopped red onion plus 1/4 cup thinly sliced, divided
2 cloves garlic, minced
¾ teaspoon salt
¼ cup extra-virgin olive oil
3 tablespoons red-wine vinegar
¾ teaspoon dried thyme
¼ teaspoon ground pepper
1 15-ounce can salmon, drained
1 cup carrot ribbons
1 cup sliced celery
4 lemon wedges for serving

Steps:

  • Bring a medium saucepan of water to a boil. Add lentils and chopped onion, reduce heat to maintain a lively simmer and cook until the lentils are just tender, 11 to 13 minutes. Drain well.
  • Meanwhile, mash garlic and salt into a paste with the side of a chef's knife (or a fork). Transfer to a medium bowl and whisk in oil, vinegar, thyme and pepper.
  • Remove any skin and/or bones from salmon; flake the salmon into a large bowl. Add sliced onion, carrot and 3 tablespoons of the dressing; gently toss to coat. Add celery and the lentils to the remaining dressing; gently stir to combine. Divide the lentils among 4 bowls, top with the salmon salad and serve with lemon wedges.

Nutrition Facts : Calories 340.6 calories, Carbohydrate 25.3 g, Cholesterol 24.2 mg, Fat 15.1 g, Fiber 9.4 g, Protein 25.7 g, SaturatedFat 2 g, Sodium 722.9 mg, Sugar 3.6 g

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

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

SALMON WITH LENTILS



Salmon with Lentils image

Provided by Ina Garten

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 25

1/2 pound French green lentils (lentilles du Puy)
1/4 cup good olive oil, plus extra for salmon
2 cups chopped yellow onions
2 cups chopped leeks, white and light green parts only
1 teaspoon fresh thyme leaves
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon minced fresh garlic
1 1/2 cups chopped celery (4 stalks)
1 1/2 cups chopped carrots (3 carrots)
1 1/2 cups Homemade Chicken Stock, recipe follows, or good canned broth
2 tablespoons tomato paste
2 tablespoons good red wine vinegar
Four 8-ounce center-cut salmon fillets, skin removed
Three 5-pound chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in half, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Steps:

  • Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.
  • Meanwhile, heat the oil in a saute pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season, to taste.
  • Preheat the oven to 450 degrees F.
  • For the salmon, heat a dry oven-proof saute pan over high heat for 4 minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops very liberally with salt and pepper. When the pan is very hot, place the salmon fillets seasoning-sides down in the pan and cook over medium heat without moving them for 2 minutes, until very browned. Turn the fillets and place the pan in the oven for 5 to 7 minutes, until the salmon is cooked rare. Spoon a mound of lentils on each plate and place a salmon fillet on top. Serve hot.
  • Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface, as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

CURRIED LENTIL-SALMON SALAD



Curried Lentil-Salmon Salad image

This superfood salad combines omega-rich salmon, lentils, Greek yogurt, and a warming curry vinaigrette to create a nutritious and totally delicious weeknight meal.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 30m

Number Of Ingredients 12

2 tablespoons reduced-sodium soy sauce
2 tablespoons honey
1 pound salmon fillet (1 1/4-inch thick), preferably wild, skin removed
3 tablespoons fresh lemon juice
1 teaspoon curry powder
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 1/2 cups cooked lentils; or 1 can (15 ounces), drained and rinsed
2 tablespoons thinly sliced scallion
1 cup Greek yogurt
2 cups packed baby arugula
1 mini cucumber, sliced (3/4 cup)

Steps:

  • Preheat broiler. Stir together 1 tablespoon each soy sauce and honey in a large, shallow dish. Add fish; turn to coat. In a bowl, whisk together lemon juice, curry, remaining 1 tablespoon each soy sauce and honey, and oil. Season with salt and pepper.
  • Place fish on a rimmed baking sheet and broil until cooked through, 5 to 6 minutes. Let cool slightly, then flake into large pieces. Toss lentils and scallion with half of dressing; season with salt and pepper. Spread yogurt evenly among 4 plates. Top with lentil mixture, arugula, and cucumber. Top with salmon and drizzle with remaining dressing; serve.

BROILED SALMON OVER LENTIL SALAD



Broiled Salmon over Lentil Salad image

Provided by Kelsey Nixon

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

1/3 cup seasoned rice wine vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
2 cloves garlic, minced
1/3 cup vegetable oil
Four 6-ounce salmon fillets, 1 to 1 1/2-inches thick
Olive oil, for drizzling
Kosher salt and cracked black pepper
1 cup lentils, cooked according to package directions
1/2 cup toasted and chopped pecans
1/3 cup halved sugar snap peas, ends removed
4 scallions, diced
2 medium avocados, diced
Juice of 1 lemon
1 red bell pepper, chopped

Steps:

  • For the honey vinaigrette: Add the rice wine vinegar, Dijon, honey, salt, pepper and garlic to a food processor or blender and pulse. Slowly blend while adding the oil in a steady stream. Remove 1/4 cup of the dressing for the salmon, reserving the rest for the salad.
  • For the salmon: Preheat the broiler to high and adjust the oven rack 6 inches from the broiler. Drizzle the salmon with olive oil and sprinkle with salt and pepper. Place the salmon skin-side down on a foil-lined sheet tray. Broil the salmon 6 inches from the heat 10 to 12 minutes, then brush with the reserved dressing.
  • For the lentil salad: Toss together the cooked lentils, pecans, sugar snap peas, scallions, avocados, lemon juice and red pepper. Dress the salad just before serving.
  • Serve the broiled salmon over the lentil salad.

SMOKED SALMON WITH LENTIL SALAD



Smoked salmon with lentil salad image

A simply stylish salad that will make an impressive dinner party starter this Christmas

Provided by Mary Cadogan

Categories     Starter

Time 45m

Number Of Ingredients 8

175g Puy lentils
1 shallot , finely chopped
1 tbsp wholegrain mustard
2 tbsp white wine vinegar
6 tbsp good olive oil
3 eggs
2 tbsp dill , chopped, plus extra fronds to garnish
12 slices smoked salmon

Steps:

  • Rinse the lentils, then put them in a pan and cover generously with water. Bring to the boil, then turn down the heat and simmer for 25-30 mins until tender. Drain well and leave to cool. Put the shallot in a bowl with the mustard, vinegar and seasoning. Mix well and whisk in the oil.
  • Put the eggs into a small pan and cover with water. Bring to the boil, then simmer for 3 mins. Cool quickly under running cold water and peel off the shells. Put in a bowl of cold water until ready to serve.
  • Stir the dill into the dressing and pour it over the lentils. Spoon onto 6 plates, then halve the eggs and put one half on each plate with two slices of smoked salmon. Sprinkle with black pepper, scatter over a few dill fronds and serve.

Nutrition Facts : Calories 307 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 2.61 milligram of sodium

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