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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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A nice, filling salad that can be eaten warm or cold. Ingredients:
1/2 cup lentils, rinsed |
1 cup water, or as needed to cover |
1 salmon fillet |
1 slice black forest-style bacon (optional) |
1/4 red onion, diced |
5 small fresh mozzarella balls (boccaccini), cut into quarters (optional) |
1/4 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 |
Directions:
1. 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.
2. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 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.
4. 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.
5. Mix cooled lentils, salmon, bacon, red onion, mozzarella, and cucumber together in a large bowl.
6. 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.
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