GRILLED SALMON OVER LENTIL SALAD

DRESSING:
1/3 c. rice wine vinegar
2 T. Dijon mustard
2 t. honey
Kosher salt and black pepper
1 T. minced garlic
1/3 c. olive oil
1. Add vinegar, mustard, garlic and honey to food processor and pulse. Taste for seasoning. Slowly add olive oil in a steady stream. Reserve ¼ of dressing for salmon, rest for salad.

SALMON:
4 (6-oz.) salmon fillets, 1-1 ½” thick
Olive oil for drizzling
Kosher salt, black pepper
1. Preheat broiler on high and adjust rack 6” from broiler. Drizzle salmon with olive oil and season. Place salmon, skin-side down on foil-lined baking sheet. Broil 10-12 minutes. Brush with reserved dressing.
LENTIL SALAD:
1 c. lentils, cooked according to package directions
1/3 c. halved sugar snap peas, ends removed
1 bunch green onions, chopped
2 medium avocados, diced
½ red onion, diced
Juice of 1 lemon
1 red bell pepper, chopped
1. Toss together the lentils, peas, green onions, avocados, lemon juice, and bell pepper. Add dressing and season to taste.
2. Serve the broiled salmon over the lentil salad with extra dressing on the side.
Added items: Cherry tomatoes, Sliced Cucumbers, Baby Carrots, Steamed Asparagus
*****Just add whatever you would like to the salad. I just go with what is in my ref at the moment.