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Grilled Salmon over Lentil Salad With Walnut Vinaigrette Recipe

Grilled Salmon over Lentil Salad With Walnut Vinaigrette Recipe

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Grilled Salmon over Lentil Salad With Walnut Vinaigrette

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Ingredients:

Serving

4 salmon fillets, skin removed (4 oz each)
2 tbsp dijon mustard
2 tbsp canola oil
2 sprigs fresh tarragon, leaves only and roughly chopped
1 garlic clove, minced
salt
fresh ground black pepper
2 tbsp red onions, minced
2 garlic cloves
1 tbsp dijon mustard
1/4 cup rice or 1/4 cup champagne vinegar
1/2 cup canola oil
1/2 cup walnuts, toasted and coarsely chopped
1/4 tsp pepper
1 cup dried brown lentils or 1 cup green lentil, rinsed
2 garlic cloves, peeled and smashed
1 bay leaf
1 rosemary sprig
salt and pepper
1 medium carrot, finely diced
1 celery, finely diced
1/4 cup red onion, very finely diced
1/4 cup parsley, finely chopped
1 tbsp chopped tarragon
vinaigrette ( see recipe above)
lentils ( see recipe above)
lemon wedge (optional)

Directions:

In medium bowl, whisk together all marinade ingredients. Place salmon in marinade and gently toss until thoroughly coated. Place fish in resealable bag in refrigerator for at least 1 hour.
To make the vinaigrette: In plastic bowl or cup with fitted lid, combine all vinaigrette ingredients. Shake until thoroughly mixed and emulsified. Season with pepper; set aside.
To prepare the lentils: In 5-quart pot, bring 3 cups of water to a boil. Add lentils, garlic cloves, bay leaf, rosemary sprig, salt and pepper. Cook lentils until just tender, about 30 minutes. Strain in colander.
To complete the lentil salad: In large bowl, toss lentils, carrots, celery and red onions together. Stir in enough vinaigrette, about 1/4 cup, to coat lentil mixture and store rest in refrigerator for up to one week. Toss in fresh parsley and tarragon.
To grill the salmon: Heat grill to 375 degrees, when it’s too hot to hold hand above coals for more than 5 seconds.
Spray grill rack lightly and cautiously with canola oil cooking spray, then carefully place salmon fillets on hot grill 2 inches apart. Cook on each side 3-4 minutes at diagonal angle to grill rack for professional-looking grill marks. Note: Salmon may, also, be broiled.
To assemble: Remove salmon from grill and serve over lentil salad. Garnish with lemon wedges, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	683.3 Kcal (2861 kJ)
Calories from fat	412.15 Kcal
		% Daily Value*
Total Fat	45.79g	70%
Cholesterol	23.53mg	8%
Sodium	265.44mg	11%
Potassium	832.01mg	18%
Total Carbs	45.88g	15%
Sugars	2.99g	12%
Dietary Fiber	17.81g	71%
Protein	25.61g	51%
Vitamin C	11.5mg	19%
Vitamin A	0.2mg	5%
Iron	5.9mg	33%
Calcium	97.7mg	10%

Amount Per 100 g
Calories	334.23 Kcal (1399 kJ)
Calories from fat	201.6 Kcal
		% Daily Value*
Total Fat	22.4g	70%
Cholesterol	11.51mg	8%
Sodium	129.84mg	11%
Potassium	406.97mg	18%
Total Carbs	22.44g	15%
Sugars	1.46g	12%
Dietary Fiber	8.71g	71%
Protein	12.53g	51%
Vitamin C	5.6mg	19%
Vitamin A	0.1mg	5%
Iron	2.9mg	33%
Calcium	47.8mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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