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Serves
2 for lunch/dinner
Author Notes
This celebrates spring with vibrancy and spunk and packs a hearty punch. It brings together assorted spring greens, peas, pea shoots, sprouts, and french green lentils with pan-seared salmon and a horseradish dressing. Take heed, this salad has a delicious, but fierce, bite to it from that horseradish. It can be prepared and packed ahead of time, making for a great weekday lunch option. —Chase the Flavors
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Ingredients
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2 cups
assorted greens (I used baby kale and spinach)
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1 cup
peas
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2 cups
pea shoots
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1/2 cup
sprouts
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1/2 cup
flat leaf parsley, chopped
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1 cup
french green lentils (1/2 cup dried lentils)
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2
salmon filets
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1 tablespoon
olive oil
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salt and pepper
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1 cup
plain yogurt
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1 tablespoon
lemon zest
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2 tablespoons
lemon juice
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2 tablespoons
freshly grated horseradish root (or substitute prepared horseradish)
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1
clove garlic, minced
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1/4 teaspoon
salt
Directions
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Boil peas for 3 minutes, strain, then set aside to cool.
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To cook the lentils, place 1/2 cup of dried lentils in a medium saucepan. Cover with cold water, bring to a boil and boil for 2-3 minutes. Strain and rinse the lentils and the pan thoroughly. Return the lentils to the saucepan and cover with 2 cups of water. Bring to a boil, then lower to a simmer and cook until tender, about 20 minutes. Strain any excess water, then set aside to cool.
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Arrange salad components (greens, peas, pea shoots, sprouts, parsley, and lentils) in two separate bowls.
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For the salmon, heat olive oil over medium-low heat in a skillet. Season both sides of the salmon filets with salt and pepper. Drop the filets onto the hot skillet, skin-side up. Cook for 3 minutes until browned, flip with a spatula, then cook an additional 2 minutes until cooked through. Let cool slightly before serving.
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For the horseradish dressing, combine yogurt, lemon zest, lemon juice, grated horseradish, and salt in a small bowl. Use more or less horseradish as desired. Stir until smooth.
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Top the salads with salmon filets and as much dressing as you prefer. Refrigerate leftover dressing for up to 2-3 days.
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