Poached Salmon Salad Recipe with French Green Lentils
Try this detoxing Poached Salmon Salad Recipe with French Green Lentils that is packed with vegetables and greens in a balsamic vinaigrette.
Servings: 6
Prep Time: 20 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 50 minutesminutes
Ingredients
For the Salmon:
46 ounce salmon fillets
1/2poundof unsalted butter
½cupof chardonnay
1cupof chicken stock
Kosher salt and fresh cracked pepper to taste
For the Vinaigrette:
1/3cupof white balsamic vinegar
1tablespoonof grainy mustard
1tablespoonof honey
1/3cupof olive oil
Kosher salt and fresh cracked pepper to taste
1tablespoonof white truffle oil
For the Salad:
2cupsof cooked and cooled lentils
2peeled and sliced blood oranges
1bunch of boiled and cooled asparagus
1cupof boiled and cooled green beans
1cupof boiled and cooled peas
1cupof boiled and cooled lima beans
1cupof mixed green lettuce
1cupof Brussel sprout leaves
½thinly sliced sweet onion
3thinly sliced radishes
1seeded, sliced, roasted and cooled acorn squash
1tablespoonof chopped fresh chives
2tablespoonsof chopped cooked crispy bacon
2tablespoonsof montamore cheese
2tablespoonsof microgreens for garnish
sea salt and fresh cracked pepper to taste
Instructions
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.