For the honey vinaigrette
: Add the rice wine vinegar
, Dijon, honey, salt, pepper and garlic to a food processor
. Slowly blend while adding the oil in a steady stream. Remove 1/4 cup of the dressing
for the salmon, reserving the rest for the salad.
For the salmon: Preheat the broiler to high and adjust the oven rack 6 inches from the broiler. Drizzle
the salmon with olive oil
and sprinkle with salt and pepper. Place the salmon skin-side down on a foil-lined sheet tray. Broil
the salmon 6 inches from the heat 10 to 12 minutes, then brush with the reserved dressing.
For the lentil salad: Toss together the cooked lentils, pecans, sugar snap peas, scallions, avocados, lemon juice
and red pepper
. Dress the salad just before serving.
Serve the broiled salmon over the lentil salad.