Try this detoxing Poached Salmon Salad Recipe with French Green Lentils that is packed with vegetables and greens in a balsamic vinaigrette.
I always say how I love summer to produce the most and how the variety is so much grander, but after this salad, 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, though let’s start with the lentils!
What Are French Green Lentils
I used 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! These 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.
How to Cook the lentils
Cooking lentils is a simple 3 parts water to 1 part ratio.
- Wash your French green lentils first before combining them with the water and then bring them to a boil in a pot.
- Place a lid on the pot and let simmer until they are tender about 15 to 20 minutes.
- Chill them and get them ready for this salad.
Vegetables For Salad
Next of course is the vegetables to use for the poached salmon salad recipe! 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!
How to Poach Salmon
I know it may be hard to see, but that little orange thing floating at the top is salmon… Poached salmon in butter, white wine, chicken stock, salt and pepper, and it is nothing short of glorious!
Simply add all of those ingredients, except for the salmon of course to a pot, and bring it to a very light and gentle simmer. Once the poaching liquid is at that point then simply add in your salmon and cook it for 4 to 6 minutes. I haven’t had poached salmon like this since my first gig out of culinary school at a 3-star French restaurant, Malmaison!
Vinaigrette Dressing For the Salad
Making a homemade balsamic vinaigrette is way easier then you may have thought. A typical vinaigrette is 3 parts oil to 1 part vinegar. I like to do 2 oil to vinegar because I want more of that vinegar flavor. I use mustard to help bind the oil and vinegar together because these 2 guys don’t like each other much and need help emulsifying.
Simply add all of the ingredients to a bowl and whisk while slowly drizzling in the oil until it comes together and is emulsified. That’s it!
How to Serve
It’s best to serve this poached salmon salad almost like a buffet and let people pick and choose what they want on there. Outside of the salmon being poached with a bit butter, this dish is relatively healthy. All of the legumes were boiled in saltwater, that’s it!
There is a little dressing drizzled on there as well.
That incredibly easy to make balsamic vinegar which was literally white balsamic vinegar, grainy mustard, honey, olive oil, salt, and pepper, is simply served on the side.
And for a little flavor affinity, I drizzled on some truffle oil, but that part is optional!
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 them in a bowl, dress them up and eat away!
More Salad Recipes
If you love this poached salmon salad recipe with French green lentils then you are going to love these salad recipes!
- Classic Salad Nicoise Recipe
- Lemon Chicken Chopped Salad
- Big Italian Salad
- Caprese Salad Recipe with Homemade Cornbread
- Kale and Brussel Sprout Salad with Fried Goat Cheese
Poached Salmon Salad Recipe with French Green Lentils
For the Salmon:
- 4 6 ounce salmon fillets
- 1/2 pound of unsalted butter
- ½ cup of chardonnay
- 1 cup of chicken stock
- Kosher salt and fresh cracked pepper to taste
For the Vinaigrette:
- 1/3 cup of white balsamic vinegar
- 1 tablespoon of grainy mustard
- 1 tablespoon of honey
- 1/3 cup of olive oil
- Kosher salt and fresh cracked pepper to taste
- 1 tablespoon of white truffle oil
For the Salad:
- 2 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 microgreens for garnish
- sea salt and fresh cracked pepper to taste
- 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 throughout. Remove and chill immediately.
- Vinaigrette: Whisk together all of the ingredients into a bowl except for the truffle oil until combined and set aside.
- 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
- NOTE: For the boiled vegetables simply add them to large pot water with lots of salt in it (the water should taste like the ocean), strain and cool in the fridge.
- 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.