Salmon Lentil Salad
A nice, filling salad that can be eaten warm or cold.
- Serves: 2 persons
- ½cup lentils, rinsed
- 1cup water, or as needed to cover
- 1salmon fillet
- 1slice Black Forest-style bacon
- ¼red onion, diced
- 5small fresh mozzarella balls (boccaccini), cut into quarters
- ¼cup diced cucumber, or to taste
- 2tablespoons balsamic vinegar
- 2tablespoons olive oil
- 1clove garlic, minced
- 1teaspoon mustard
- salt and ground black pepper to taste
Step 1Put 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.
Step 2Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Step 3Cook 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.
Step 4Heat a small skillet over medium-high heat; cook bacon in skillet until crisp, 7 to 10 minutes. Chop bacon and set aside to cool.
Step 5Mix cooled lentils, salmon, bacon, red onion, mozzarella, and cucumber together in a large bowl.
Step 6Whisk balsamic vinegar, olive oil, garlic, mustard, salt, and pepper together in a small bowl; drizzle over the lentil mixture and stir gently to coat.