SMOKED SALMON AND LENTIL SALAD
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
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
SMOKED SALMON WITH LENTIL SALAD
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
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
SALMON & PUY LENTIL SALAD WITH OLIVE DRESSING
Use up leftover poached salmon in this stylish main-meal salad with punchy dressing
Provided by Sara Buenfeld
Categories Buffet, Lunch, Main course, Starter
Time 30m
Number Of Ingredients 26
Steps:
- Chop half the olives (set the rest aside), then mix with the remaining dressing ingredients in a bowl.
- Boil the green beans for 5 mins, then refresh under cold water. Put the eggs in cold water, bring to the boil, then cook for 5 mins. Cool, shell and halve or quarter.
- Heat the lentils in the microwave for 2 mins per pack. Tip into a bowl and toss with the tomatoes, most of the dressing, the whole olives and green beans. Arrange eggs and salmon on top, scatter with the rocket and finish with remaining dressing. Serve with crusty bread.
- Chop half the olives (set the rest aside), then mix with the remaining dressing ingredients in a bowl.
- Boil the green beans for 5 mins, then refresh under cold water. Put the eggs in cold water, bring to the boil, then cook for 5 mins. Cool, shell and halve or quarter.
- Heat the lentils in the microwave for 2 mins per pack. Tip into a bowl and toss with the tomatoes, most of the dressing, the whole olives and green beans. Arrange eggs and salmon on top, scatter with the rocket and finish with remaining dressing. Serve with crusty bread.
Nutrition Facts : Calories 530 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 7 grams sugar, Fiber 12 grams fiber, Protein 33 grams protein, Sodium 2.6 milligram of sodium
SALMON LENTIL SALAD
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
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
HOT-SMOKED SALMON, LENTIL & POMEGRANATE SALAD
No-cook, no-effort, but you won't miss out on flavour with this vibrant supper for two
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 11
Steps:
- Combine the oil, lemon juice, garlic, tarragon and honey in a large bowl and season. Toss in the red onion and lentils and set aside to marinate for 10 mins.
- Break the salmon into large flakes and fold into the salad with the parsley and pomegranate. Serve with toasted pitta.
Nutrition Facts : Calories 382 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 13 grams sugar, Fiber 11 grams fiber, Protein 27 grams protein, Sodium 3.19 milligram of sodium
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- In a food processor, fitted with a metal blade, combine the egg, mustard, vinegar, and garlic. Puree until smooth. With the machine running, slowly add the olive oil until all the oil is incorporated and the mixture is thick. With the machine running add 4 ounces of the blue cheese and the buttermilk. Season the dressing with salt, pepper, and pepper sauce.
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