Salmon and Lentil Salad Recipe


I always say how I love summer produce the most and how the variety is so much more grand, but after this Salmon and Lentil Salad Recipe, I think my perception has changed a little bit.  Sometimes I need to make something that I haven’t in a while that helps bring me back to my roots on why I like certain things so much.  I mean I haven’t had an acorn squash in a while, or poached salmon or even a blood orange but the combination of flavors in this salad are to die for!  First let’s start with the lentils!


I used Bob’s Red Mill® Petite French Green Lentils because this dish seemed overly French in a way just given I poached some salmon :-).  Lentils may be the oldest cultivated legume in history. Archeological digs have produced artifacts dating lentils clear back to 8,000 to 7,000BC! Petite French Green Lentils are a bit spicy with a mottled, dark green appearance. They are the most intensely flavored of the lentil family and are prized by chefs for their rich, earthy flavor and hearty texture. They hold their shape when cooked and make a delicious side dish or a bed for entrees.

Though small in size, lentils are a nutritional all-star. They’re rich in fiber and contain about a steak’s worth of protein, making them a healthy meat substitute for vegetarians and vegans. Lentils are also packed with folate, iron, phosphorus and potassium.


Next of course was the veg!  The cool thing about this salad, as elegant as it may look, it was really made up of things that were on sale and in season.  Acorn squash, blood oranges, green beans, radishes, peas, all things that are available at your local store.  In fact you can use whatever you want in this salad, just as long as you start with lentils as the base!


I know it may be hard to see, but that little orange thing floating at the top is salmon… Salmon poached in butter, white wine, chicken stock, salt and pepper, and it is nothing short of glorious!  I haven’t had poached salmon like this since my first gig out of culinary school at a 3 star French restaurant, Malmaison!


It’s best to serve this salad almost like a buffet and let people pick and choose what they want on there.  Outside of the salmon being poached in butter this dish is relatively healthy.  All of the legumes were boiled in salt water, that’s it!


There is a little dressing drizzled on there as well.  I made an incredibly easy to make balsamic vinegar which was literally white balsamic vinegar, grainy mustard, honey, olive oil, salt and pepper, that’s it!  And for a little flavor affinity I drizzled on some truffle oil, but that part is optional!


There’s a good shot of everything!

If you prep all of the ingredients ahead of time this salad will actually last a few days.  So, when you want to eat it just pull out the ingredients place’em in a bowl, dress’em up and eat away!


One last shot way up close because why not!  The recipe is below and don’t forget to follow my good friends at:


I want to stress that there may seem like there are a lot of ingredients to this recipe, BUT the only must uses are the lentils, salmon and vinaigrette, all of the veggies are fair game!!!  HAPPY COOKING 🙂


Salmon and Lentil Salad Recipe
Recipe type: Salad
Spice up your night with this delicious butter poached Salmon and Lentil Salad Recipe that is loaded with fresh vegetables!
For the Salmon:
  • two 6 ounce salmon fillets
  • 1 pound of unsalted butter
  • ½ cup of chardonnay
  • 1 cup of chicken stock
  • Kosher salt and fresh cracked pepper to taste
  • For the Vinaigrette:
  • ⅓ cup of white balsamic vinegar
  • 1 tablespoon of grainy mustard
  • 1 tablespoon of honey
  • ⅓ cup of olive oil
  • Kosher salt and fresh cracked pepper to taste
  • 1 tablespoon of white truffle oil
For the Salad:
  • 4 cups of cooked and cooled lentils
  • 2 peeled and sliced blood oranges
  • 1 bunch of boiled and cooled asparagus
  • 1 cup of boiled and cooled green beans
  • 1 cup of boiled and cooled peas
  • 1 cup of boiled and cooled lima beans
  • 1 cup of mixed green lettuce
  • 1 cup of Brussel sprout leaves
  • ½ thinly sliced sweet onion
  • 3 thinly sliced radishes
  • 1 seeded, sliced, roasted and cooled acorn squash
  • 1 tablespoon of chopped fresh chives
  • 2 tablespoons of chopped cooked crispy bacon
  • 2 tablespoons of montamore cheese
  • 2 tablespoons of micro greens for garnish
  • Kosher salt and fresh cracked pepper to taste
  1. Salmon: Add the butter, wine, stock, salt and pepper to a small pot over medium heat and add the salmon and cook for 8 to 19 minutes or until it is cooked through out. Remove and chill immediately.
  2. Vinaigrette: Whisk together all of the ingredients into a bowl except for the truffle oil until combined and set aside.
  3. To Plate: Add all of the salad ingredients together in a large bowl or separate them out on plates. Drizzle on the vinaigrette and then the truffle oil followed up by adding on the salmon
  4. NOTE: For the boiled vegetables simply add them to a large pot water with lots of salt salt in it (the water should taste like the ocean), strain and cool in the fridge.
  5. NOTE: Drizzle a little olive oil, on the acorn squash, salt and pepper and place on a sheet pan lined with parchment paper and roast in the oven on 400° for 25 minutes and the cool.


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