TASTY PEA AND CUCUMBER SALAD¾ c. plain Greek yogurt2 T. white wine vinegar2 T. olive…
Grilled Salmon over Lentil Salad
| Grilled Salmon over Lentil Salad | Print |
Recipe By: Alice Morrow
Grilled Salmon over Lentil Salad DRESSING:
Ingredients
- ⅓ c. rice wine vinegar
- 2 T. Dijon mustard
- 2 t. honey
- Kosher salt and black pepper
- 1 T. minced garlic
- ⅓ c. olive oil
Instructions
- 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.
| Grilled Salmon over Lentil Salad | Print |
Recipe By: Alice Morrow
GRILLED SALMON OVER LENTIL SALAD LENTIL SALAD:
Ingredients
- 1 c. lentils, cooked according to package directions
- ⅓ 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
Instructions
- Toss together the lentils, peas, green onions, avocados, lemon juice, and bell pepper. Add dressing and season to taste.
- Serve the broiled salmon over the lentil salad with extra dressing on the side.
- Added items: Cherry tomatoes, Sliced Cucumbers, Baby Carrots, Steamed Asparagus
Notes
*****Just add whatever you would like to the salad. I just go with what is in my ref at the moment.
| Grilled Salmon over Lentil Salad | Print |
Recipe By: Alice Morrow
Grilled Salmon over Lentil Salad - Salmon
Ingredients
- SALMON:
- (6-oz.) salmon fillets, 1-1 ½” thick
- Olive oil for drizzling
- Kosher salt, black pepper
Instructions
- 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.
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