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Fennel, Lentil, and Salmon Salad

This super fresh, hearty salmon salad features crunchy fennel and nutritious lentils to produce a colorful and healthy salad-as-a-meal.

Fennel, Lentil, and Salmon Salad // FoodNouveau.com

Fennel, Lentil, and Salmon Salad

Prep

Cook

Total

Yield 4 servings

This super fresh, hearty salmon salad features crunchy fennel and nutritious lentils to produce a colorful and healthy salad-as-a-meal.

Ingredients

For the lemon dressing

For the salmon salad

  • 1 cup (250 ml) red lentils, rinsed and drained (see note)
  • 1 tbsp (15 ml) extra-virgin olive oil
  • Kosher salt, or fine sea salt, and freshly ground black pepper
  • 8 oz (225 g) skin-on salmon fillet
  • 6 radishes
  • 1 medium bulb fennel
  • 2 large handfuls arugula

Instructions

For the citrus dressing: In a jar, combine all the ingredients. Close the jar and shake vigorously to combine. Set aside until needed. (The dressing can be made in advance and will keep refrigerated for 2 weeks.)

For the salmon salad: Add the rinsed red lentils to a medium saucepan and cover with 1 inch (2 cm) water. Place over high heat and bring to a boil. Reduce the heat to low, cover, and simmer for 8 minutes, or until the lentils are al dente. Test the lentils towards the end of the cooking time to make sure they don’t turn overcooked and mushy. (If you accidentally overcook the lentils, don’t throw them away. Drain and let them cool and turn them to hummus. And then cook another batch of lentils for this salad.) Drain the lentils, then rinse under cold running water. Set aside.

In a nonstick skillet set over medium-high heat, heat the olive oil until shimmering. While the oil heats up, season the flesh side of the salmon fillet with a generous pinch of salt and some freshly ground black pepper. Add the salmon fillet, flesh side down, to the hot skillet. Cook for 3 minutes, then flip over and cook for 2 minutes more. Transfer to a plate, cover with aluminum foil and let cool for 10 minutes.

To assemble the salmon salad: Very thinly slice the radishes using a sharp knife or a mandoline slicer. Set aside.

Cut off the fennel stalks, reserving some of the fronds for garnishing. (You can save and freeze the stalks and remaining fronds to flavor homemade stock.) Cut the fennel bulb in half, then remove and discard the tougher, outer layer. Very thinly slice each fennel bulb half using a sharp knife or a mandoline. Transfer the sliced fennel to a large salad bowl.

Add the arugula to the salad bowl, then the cooked lentils. Remove the skin from the cooked salmon fillet, then break the fillet into chunks and add to the salad bowl. Drizzle with ¼ cup (60 ml) of the lemon dressing, then gently toss the salad to distribute the dressing. Add the radishes and reserved fennel fronds. Taste and add more dressing, if desired, and adjust seasoning as well. Serve right away.

MAKE-AHEAD TIP: You can make and assemble the salad for up to 1 day in advance, saving the arugula to toss it in the salad just before serving.

NOTE: Instead of cooking red lentils, you can substitute 1 can (14 to 19 oz / 398 to 540 ml) of green lentils, drained, rinsed, and patted dry.

Recipe Credit: Inspired by Aran Goyoaga, Cannelle et Vanille.

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