Lentil & Smoked Salmon Salad
If you think this lentil salad recipe sounds a little bit crazy, it is in a very good way so please read on! Crazy delicious is what we really mean! Just about the time we all think we pretty much know exactly how a recipe is going to taste, we surely can be surprised. This salmon salad recipe is full of really good ingredients and for the most part, ingredients you most likely have in your pantry.
Since we have joined the celebration of the “International Year of Pulses” we have dug a little deeper in order to share tantalizing lentil recipes with you which has been super fun for us. We have made lentil recipes from lentil tacos to our Southwest lentil salad. So here is one tasty, and a little crazy salmon salad recipe made with our perfect little legumes.
Just let us say right up front that if you are not a fan of smoked salmon salad, go ahead and substitute cooked salmon seasoned the way you prefer. Or how about that little bit of leftover salmon from the night before? This lentil recipe only calls for 8 ounces, a great way to use the leftovers.
Our lentil salad recipe is completely made from scratch, including the vinaigrette dressing and pickled onions. A huge plus in making our salmon salad is, the vinaigrette and pickled onions can be made in advance and everything can be re-warmed. This lentil salmon salad recipe absolutely speaks for itself, and your palette is certain to dance! Don’t forget to serve it up warm.
Lentil Salad with Smoked Salmon
1 cup Palouse Brand dry Brown Lentils
4 cups water
1 tbsp. extra-virgin olive oil
1 small onion, diced fine
1 stalk celery, diced fine
1 medium carrot, diced fine
3-4 garlic cloves, minced
½ tsp. salt
Fresh ground pepper, to taste
8 oz. smoked, coarsely flaked salmon
½ cup dill pickles, diced small
½ cup Cilantro and Parsley Vinaigrette
6 cups mixed salad greens
1 small diced tomatoes
¼ cup finely chopped cilantro
¼ cup finely chopped parsley
1 tbsp. finely minced shallot or mild onion
2 tbsp. red wine vinegar
1 tsp. Dijon mustard
⅓ cup extra virgin olive oil
1/8 tsp. salt
Fresh ground black pepper, to taste
Cilantro and Parsley Vinaigrette
Lentil Smoked Salad
Bring water to a boil, add lentils and reduce heat to a slow boil until tender, about 20 minutes, drain.
Heat olive oil in a large saucepan. Add onion, carrot, celery and garlic, cook over moderate heat, stirring occasionally until onion is tender, about 5 minutes. Add cooked lentils
Add smoked salmon, dill pickles, vinaigrette, salt and pepper to taste to the veggie and lentil mixture and gently stir.
Pour ½ dressing over lentil mixture, mix well.
Pour ½ dressing over mixed greens and mix well.
Arrange salad greens on plates and spoon the warm lentil mixture equally on top.
Garnish with warm pickled onions and diced tomatoes.
Cilantro & Parsley Vinaigrette
Combine cilantro, parsley, shallot, vinegar and mustard in a bowl. Whisk in the olive oil, salt and pepper. You can make this dressing in advance and whisk again before serving.