Salmon Lentil Salad

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

Ingredients

• 0.5 cup lentils, rinsed
• 1 cup water, or as needed to cover
• 1 salmon fillet
• 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
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 teaspoon mustard
• salt and ground black pepper to taste

Steps

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