**Curried Lentil Salmon Salad: A Wholesome and Flavorful Meal**
This curried lentil salmon salad is a delightful fusion of flavors and textures that will tantalize your taste buds. Imagine tender, flaky salmon paired with protein-packed lentils, all coated in a fragrant and flavorful curry dressing. With a symphony of spices, this salad strikes the perfect balance between warmth, tanginess, and a hint of sweetness. It's a nourishing and vibrant dish that caters to various dietary preferences, making it an excellent choice for health-conscious individuals, vegetarians, and pescatarians alike. Accompanying the main recipe are several variations that offer a range of flavors and ingredients to suit your palate. From a refreshing cucumber and mint version to a zesty lemon and dill variant, each recipe promises a unique culinary experience. Discover the perfect curried lentil salmon salad recipe that aligns with your taste preferences and dietary needs, and embark on a culinary journey filled with vibrant flavors and wholesome ingredients.
SPICY SALMON & LENTILS
This dish is easy to cook but still packed full of flavour.
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 6
Steps:
- Heat a large, lidded shallow pan over a medium heat. Tip in the curry paste and fry briefly, stirring constantly, until sizzling and aromatic. Add the lentils with about quarter of a can of water and season. Heat until simmering then lay salmon on top, skin side up.Cover and leave salmon to cook for 6-8 minutes until it feels firm when prodded.
- While salmon is cooking, make the dressing. Mix together the olive oil and lemon juice and season well. When salmon is cooked lift it out of the pan with a fish slice and set aside. Turn the heat up, stir in the spinach and a third of the dressing and cook until the spinach has just wilted. Spoon the lentils and spinach onto two plates then sit the salmon on top. Drizzle over the remaining dressing and serve.
Nutrition Facts : Calories 600 calories, Fat 38 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 20 grams carbohydrates, Fiber 4 grams fiber, Protein 46 grams protein, Sodium 2.35 milligram of sodium
SALMON LENTIL SALAD
A nice, filling salad that can be eaten warm or cold.
Provided by iamalthea
Categories Salad Seafood Salad Recipes Salmon Salad Recipes
Time 30m
Yield 2
Number Of Ingredients 12
Steps:
- Put lentils in a small pot with enough water to just cover; cook on medium heat until tender, 10 to 15 minutes. Set lentils aside to cool.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Cook salmon under the preheated broiler until the fish flakes easily with a fork, 5 to 7 minutes per side. Chop salmon and set aside to cool.
- Heat a small skillet over medium-high heat; cook bacon in skillet until crisp, 7 to 10 minutes. Chop bacon and set aside to cool.
- Mix cooled lentils, salmon, bacon, red onion, mozzarella, and cucumber together in a large bowl.
- Whisk balsamic vinegar, olive oil, garlic, mustard, salt, and pepper together in a small bowl; drizzle over the lentil mixture and stir gently to coat.
Nutrition Facts : Calories 637.6 calories, Carbohydrate 36.2 g, Cholesterol 97.8 mg, Fat 37 g, Fiber 15.1 g, Protein 38.5 g, SaturatedFat 14 g, Sodium 271.5 mg, Sugar 4.1 g
QUICK LENTIL SALMON SALAD
In this budget-friendly salmon recipe, canned salmon tops lentils, carrots and celery--ingredients you probably have on hand already. Fiber-rich lentils come in a variety of colors and they typically cook faster than dried beans, so they're a great choice for a fast weeknight dinner.
Provided by EatingWell Test Kitchen
Categories Healthy Canned Salmon Recipes
Time 30m
Number Of Ingredients 12
Steps:
- Bring a medium saucepan of water to a boil. Add lentils and chopped onion, reduce heat to maintain a lively simmer and cook until the lentils are just tender, 11 to 13 minutes. Drain well.
- Meanwhile, mash garlic and salt into a paste with the side of a chef's knife (or a fork). Transfer to a medium bowl and whisk in oil, vinegar, thyme and pepper.
- Remove any skin and/or bones from salmon; flake the salmon into a large bowl. Add sliced onion, carrot and 3 tablespoons of the dressing; gently toss to coat. Add celery and the lentils to the remaining dressing; gently stir to combine. Divide the lentils among 4 bowls, top with the salmon salad and serve with lemon wedges.
Nutrition Facts : Calories 340.6 calories, Carbohydrate 25.3 g, Cholesterol 24.2 mg, Fat 15.1 g, Fiber 9.4 g, Protein 25.7 g, SaturatedFat 2 g, Sodium 722.9 mg, Sugar 3.6 g
SALMON WITH LENTILS
Steps:
- Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.
- Meanwhile, heat the oil in a saute pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season, to taste.
- Preheat the oven to 450 degrees F.
- For the salmon, heat a dry oven-proof saute pan over high heat for 4 minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops very liberally with salt and pepper. When the pan is very hot, place the salmon fillets seasoning-sides down in the pan and cook over medium heat without moving them for 2 minutes, until very browned. Turn the fillets and place the pan in the oven for 5 to 7 minutes, until the salmon is cooked rare. Spoon a mound of lentils on each plate and place a salmon fillet on top. Serve hot.
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface, as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
SALMON WITH CURRIED LENTILS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the ginger, garlic, shallot, curry powder and 1/2 teaspoon paprika; cook, stirring often, until the shallot is soft, about 3 minutes. Add the bell pepper and cook until slightly softened, 2 minutes. Add the lentils, 1/2 teaspoon salt and 2 1/2 cups water; increase the heat to medium high and bring to a simmer. Partially cover and cook, stirring often and adjusting the heat to maintain a simmer, until the lentils are tender, about 15 minutes. Uncover and simmer until thick, 5 to 10 more minutes. Add lemon juice and salt to taste.
- Preheat the broiler. Put the salmon on a foil-lined baking sheet, skin-side down. Sprinkle with 1/2 teaspoon salt and the remaining 1 teaspoon paprika and broil until just cooked through, 6 to 8 minutes.
- Toss the arugula with the remaining 1 tablespoon olive oil, and salt and lemon juice to taste. Serve with the lentils and salmon.
Nutrition Facts : Calories 426 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 97 milligrams, Sodium 617 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 45 grams
Tips:
- To save time, use pre-cooked lentils or canned lentils. You can also cook lentils in a slow cooker or pressure cooker.
- If you don't have curry powder, you can use a mixture of cumin, coriander, and turmeric.
- To make the salad more filling, add some cooked quinoa or brown rice.
- For a vegetarian version of the salad, omit the salmon and add more lentils or vegetables.
- Serve the salad with a side of naan bread or crackers.
Conclusion:
Curried lentil salmon salad is a delicious and healthy meal that is perfect for lunch or dinner. It is packed with protein, fiber, and healthy fats, and it is also a good source of vitamins and minerals. The curry powder gives the salad a warm and flavorful taste, while the lentils and salmon add a hearty and satisfying texture. This salad is sure to be a hit with everyone who tries it.
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