Broiled Salmon over Lentil Salad

TOTAL TIME: 30 min
Prep: 20 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

HONEY VINAIGRETTE:
  • 1/3 cup seasoned rice wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon kosher salt
    SALMON:
    • Four 6-ounce salmon fillets, 1 to 1 1/2-inches thick
    • Olive oil, for drizzling
    • Kosher salt and cracked black pepper
      LENTIL SALAD:
      recipe tools

      Directions

      For the honey vinaigrette: Add the rice wine vinegar, Dijon, honey, salt, pepper and garlic to a food processor or blender and pulse. 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.
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