Ingredients for Grilled Salmon Over Lentil Salad With Walnut Vinaigrette
- Salmon Fillets
- Dijon Mustard
- Canola Oil
- Fresh Tarragon
- Garlic Clove
- Salt
- Fresh Ground Black Pepper
- Red Onions
- Garlic Cloves
- Rice
- Walnuts
- Pepper
- Dried Brown Lentils
- Bay Leaf
- Rosemary Sprig
- Salt And Pepper
- Carrot
- Celery
- Red Onion
- Parsley
- Tarragon
- Vinaigrette
- Lentils
- Lemon Wedge
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How to Make Grilled Salmon Over Lentil Salad With Walnut Vinaigrette
- In medium bowl, whisk together all marinade ingredients
- Place salmon in marinade and gently toss until thoroughly coated
- Place fish in resealable bag in refrigerator for at least 1 hour
- To make the vinaigrette: in plastic bowl or cup with fitted lid, combine all vinaigrette ingredients
- Shake until thoroughly mixed and emulsified
- Season with pepper
- Set aside
- To prepare the lentils: in 5-quart pot, bring 3 cups of water to a boil
- Add lentils, garlic cloves, bay leaf, rosemary sprig, salt and pepper
- Cook lentils until just tender, about 30 minutes
- Strain in colander
- To complete the lentil salad: in large bowl, toss lentils, carrots, celery and red onions together
- Stir in enough vinaigrette, about 1 / 4 cup, to coat lentil mixture and store rest in refrigerator for up to one week
- Toss in fresh parsley and tarragon
- To grill the salmon: heat grill to 375 degrees, when its too hot to hold hand above coals for more than 5 seconds
- Spray grill rack lightly and cautiously with canola oil cooking spray, then carefully place salmon fillets on hot grill 2 inches apart
- Cook on each side 3-4 minutes at diagonal angle to grill rack for professional-looking grill marks
- To assemble: remove salmon from grill and serve over lentil salad
- Garnish with lemon wedges, if desired
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
12g
Fat
30g
Carbs
15g