1 cup [250 ml] red lentils, rinsed several times
8 oz [225 g] salmon fillet
5 tbsp [75 ml] extra-virgin olive oil
1 medium fennel bulb, thinly sliced
6 radishes, thinly sliced
1 handful arugula
1 handful watercress
1 tbsp [15 ml] lemon juice
1 tsp [5 ml] dijon mustard
Salt and pepper
Place the lentils in a medium saucepan and cover them with cold water plus 1 inch. Bring the liquid to a boil, reduce heat to medium low, cover the pot, and cook the lentils for 8 minutes until they are al dente. Test the lentils towards the end of the cooking time to make sure they are not overcooked and mushy. Drain them and rinse them in cold water. Reserve.
In a medium saute pan, heat 1 tablespoon [15 ml] of olive oil over medium heat. Season the salmon with salt and pepper. Place the salmon skin side down. Cook for 3 minutes. Turn it over and cook it for 1 to 2 minutes longer depending on the thickness. Turn onto a clean plate and let it cool. When cool enough to handle, flake it with a fork and reserve.
In a large bowl, toss together the red lentils, salmon, fennel, radishes and greens. Make a quick vinaigrette with the dijon, lemon juice and the remaining olive oil. Drizzle the vinaigrette over the salad. Season with salt and pepper. Toss well and serve immediately.
Recipe Credit: Aran Goyoaga, Cannelle et Vanille