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Prep time
20 minutes
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Cook time
10 minutes
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Serves
4
Author Notes
This fresh, vibrant lentil salad and salmon dish is hearty yet light, perfect for warm weather. I tossed black beluga lentils, arugula, avocado, grapefruit, and red onion in a lemony dressing made with whole grain mustard, honey, and fresh dill that does double duty as the salmon marinade and ties everything together. After a few minutes under the broiler, the charred salmon is placed over the lentil salad and garnished with herbs and lemon slices. Ideal for lunch or dinner, you can pack it up for a picnic or easily pull it together on a busy weeknight.
Tips & Tricks:
• Adding baking soda to legumes (beans, lentils, etc) isn't necessary, but it can help speed up the cooking process and make them easier to digest. —Nea Arentzen
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Ingredients
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1/3 cup
black beluga lentils
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1/8 teaspoon
baking soda
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1/2 teaspoon
Diamond Crystal kosher salt for dressing
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1/4 cup
extra-virgin olive oil
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1 tablespoon
whole grain mustard
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1 tablespoon
honey
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1 teaspoon
fresh dill, chopped plus more for garnish
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1/2 teaspoon
garlic, chopped
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2 teaspoons
lemon juice plus lemon wedges for serving on the sides
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ground black pepper, to taste
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1 1/2 pounds
salmon filets
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1/2
(5-ounce) clamshell of baby arugula
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1
small grapefruit, peeled and cut into rounds and separated into smaller segments
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1/2
ripe avocado, cut into thin slices crosswise
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1/8
red onion, very thinly sliced
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Fresh dill, to garnish
Directions
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Preheat the broiler with an oven rack in the upper third position. Line a rimmed baking sheet with parchment paper.
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In a medium saucepan, cover the lentils with at least 1 inch of water; add the baking soda (see tip) and a generous pinch of salt. Bring it to a boil over medium-high heat, and cook, uncovered, stirring occasionally until tender and al-dente, about 10 minutes. Drain and rinse the lentils until the water runs clear. Return them to the saucepan, season to taste with salt and pepper, and set aside to cool.
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Meanwhile, in a small bowl, combine the olive oil, mustard, honey, garlic, dill, lemon juice, salt, and pepper. Whisk until the dressing is well combined, thick, and emulsified.
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Pat the salmon dry and season well with salt and pepper; transfer it to the prepared baking sheet. Spread some of the dressing evenly over the salmon, then broil the salmon until slightly charred on top and the center is flaking, about 7 minutes (or until the kitchen thermometer reads 120ºF; the carryover heat will gently take it the rest of the way).
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While the salmon and lentils are cooling, prep the remaining ingredients
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Assemble the arugula on a serving platter, then top with the cooled lentils, grapefruit slices, avocado, and red onion. Give it a gentle toss to combine the ingredients. Drizzle with some of the remaining dressing/marinade, then place the salmon over top. Garnish with dill, salt, pepper, and lemon slices/wedges.
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