SMOKED SALMON AND LENTIL SALAD
A luxurious twist on a wholesome and tasty lentil salad. Serve with fresh tomatoes, mesclun, and fresh bread.
Provided by Lynn Pennec
Categories Salad Seafood Salad Recipes Salmon Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Combine water, lentils, and bouquet garni in a large saucepan; bring to a boil. Cover, reduce heat to low, and simmer until lentils are tender but still firm and there is only a little excess cooking liquid in the pan, about 20 minutes. Remove from the heat and let lentils cool in the pan. Discard bouquet garni.
- Cut salmon into small strips, no longer than 1/2 inch long. Place in a large bowl with onion and chives. Add cooled lentils.
- Whisk olive oil, vinegar, mustard, salt, and pepper together in a small bowl. Add to the lentil mixture and stir until well combined. Serve immediately or refrigerate until flavors have blended, 2 to 3 hours.
Nutrition Facts : Calories 477.6 calories, Carbohydrate 47.4 g, Cholesterol 16.3 mg, Fat 17.7 g, Fiber 23.9 g, Protein 31.9 g, SaturatedFat 2.6 g, Sodium 636.5 mg, Sugar 2.3 g
SMOKED SALMON, CRISPY BACON, AND MAYTAG BLUE CHEESE SALAD
Provided by Food Network
Categories main-dish
Time 8h58m
Yield 4 to 6 entree-size salads
Number Of Ingredients 22
Steps:
- Place the bacon in a medium skillet over medium heat. Cook until brown and crispy, about 8 minutes. Remove the bacon from the pan, drain on paper towels, and reserve.
- In a food processor, fitted with a metal blade, combine the egg, mustard, vinegar, and garlic. Puree until smooth. With the machine running, slowly add the olive oil until all the oil is incorporated and the mixture is thick. With the machine running add 4 ounces of the blue cheese and the buttermilk. Season the dressing with salt, pepper, and pepper sauce.
- In a mixing bowl, toss the spinach and red onions with as much dressing, as desired. Season the salad with salt and pepper. Mound the greens in the center of each plate. Crumble the salmon over the greens. Sprinkle each salad with the reserved crispy bacon, and remaining blue cheese. Garnish with the quartered eggs and serve immediately.
- In a small bowl combine the salt, paprika, garlic powder, onion powder, black pepper, and cayenne. Season the salmon on all sides with the spice mixture. Wrap the entire seasoned fillet with plastic wrap and refrigerate for 2 hours or up to 8 hours.
- Prepare a stovetop smoker according to the manufacturer's directions.
- Unwrap the salmon and place skin side down on the rack in the smoker. Place the smoker over medium heat (or as directed by the manufacturer), cover, and cook until the salmon is firm and flakes easily, 20 to 30 minutes. Remove the salmon from the smoker and cool.
SMOKED SALMON WITH LENTIL SALAD
A simply stylish salad that will make an impressive dinner party starter this Christmas
Provided by Mary Cadogan
Categories Starter
Time 45m
Number Of Ingredients 8
Steps:
- Rinse the lentils, then put them in a pan and cover generously with water. Bring to the boil, then turn down the heat and simmer for 25-30 mins until tender. Drain well and leave to cool. Put the shallot in a bowl with the mustard, vinegar and seasoning. Mix well and whisk in the oil.
- Put the eggs into a small pan and cover with water. Bring to the boil, then simmer for 3 mins. Cool quickly under running cold water and peel off the shells. Put in a bowl of cold water until ready to serve.
- Stir the dill into the dressing and pour it over the lentils. Spoon onto 6 plates, then halve the eggs and put one half on each plate with two slices of smoked salmon. Sprinkle with black pepper, scatter over a few dill fronds and serve.
Nutrition Facts : Calories 307 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 2.61 milligram of sodium
HOT-SMOKED SALMON, LENTIL & POMEGRANATE SALAD
No-cook, no-effort, but you won't miss out on flavour with this vibrant supper for two
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 11
Steps:
- Combine the oil, lemon juice, garlic, tarragon and honey in a large bowl and season. Toss in the red onion and lentils and set aside to marinate for 10 mins.
- Break the salmon into large flakes and fold into the salad with the parsley and pomegranate. Serve with toasted pitta.
Nutrition Facts : Calories 382 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 13 grams sugar, Fiber 11 grams fiber, Protein 27 grams protein, Sodium 3.19 milligram of sodium
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