Salmon With Pink Lentil Salad Recipes

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.

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.

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.

Steps:

• Heat a large, lidded shallow pan over a medium heat. Tip in the curry paste and fry briefly, stirring constantly, until sizzling and aromatic. Add the lentils with about quarter of a can of water and season. Heat until simmering then lay salmon on top, skin side up.Cover and leave salmon to cook for 6-8 minutes until it feels firm when prodded.
• While salmon is cooking, make the dressing. Mix together the olive oil and lemon juice and season well. When salmon is cooked lift it out of the pan with a fish slice and set aside. Turn the heat up, stir in the spinach and a third of the dressing and cook until the spinach has just wilted. Spoon the lentils and spinach onto two plates then sit the salmon on top. Drizzle over the remaining dressing and serve.

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.

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.