Printable Area
Broiled Salmon over Lentil Salad
Recipe courtesy Kelsey Nixon
- Total Time:
- 30 min
- Prep:
- 20 min |
- Inactive Prep:
- -- |
- Cook:
- 10 min
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- HONEY VINAIGRETTE:
- 1/3 cup seasoned rice wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 2 cloves garlic, minced
- 1/3 cup vegetable oil
- 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:
- 1 cup lentils, cooked according to package directions
- 1/2 cup toasted and chopped pecans
- 1/3 cup halved sugar snap peas, ends removed
- 4 scallions, diced
- 2 medium avocados, diced
- Juice of 1 lemon
- 1 red bell pepper, chopped
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.