Description
A nice, filling salad that can be eaten warm or cold.
Ingredients
- ½ cup lentils, rinsed
- 1 cup water, or as needed to cover
- 1 salmon fillet
- 1 slice Black Forest-style bacon (Optional)
- ¼ red onion, diced
- 5 small fresh mozzarella balls (boccaccini), cut into quarters (Optional)
- ¼ 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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 2