Salmon & Lentil Salad

By calypan

Ingredients

• FOR THE VINAIGRETTE, COMBINE:
• 1 ⁄4 cup balsamic vinegar
• 2 Tbsp. extra-virgin olive oil
• 1 Tbsp. Dijon mustard
• 1 Tbsp. minced garlic
• 1 Tbsp. honey
• Salt and black pepper to taste
• FOR THE SALAD, COOK:
• 1 cup green lentils, sorted and rinsed
• STIR IN:
• 2 cups shredded red cabbage
• 1 cup shredded carrots
• 1 cup thinly sliced scallions
• 1 ⁄2 cup chopped fresh mint
• FOR THE SALMON, COMBINE:
• 1 Tbsp. Dijon mustard
• 1 Tbsp. honey
• 6 salmon fillets, seasoned with salt and black pepper (5–6 oz. each)
• 1 Tbsp. olive oil
• ADD:
• 1 ⁄4 cup balsamic vinegar
• Chopped fresh mint

Preparation

Step 1

For the vinaigrette, combine ¼ cup vinegar, extra-virgin olive oil, 1 Tbsp. Dijon, garlic, and 1 Tbsp. honey in a large bowl; season with salt and pepper.

For the salad, cook lentils according to package directions; drain. Transfer lentils to bowl with vinaigrette; toss to coat and let cool at room temperature.

Stir in cabbage, carrots, scallions, and ½ cup mint.

For the salmon, combine 1 Tbsp. Dijon and 1 Tbsp. honey; spread onto flesh side of salmon.

Heat 1 Tbsp. oil in a large nonstick skillet over medium; add salmon, skin side down, and cook 2 minutes. Flip salmon, remove skin, and cook 3 minutes on flesh side; flip and cook until medium-rare, 1 minute more. Remove salmon to a plate and tent with foil.

Add ¼ cup vinegar to skillet and reduce until syrupy.

Serve salmon over salad; drizzle with balsamic reduction and garnish with mint.