Best 5 Smoked Salmon And Lentil Salad Recipes

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Smoked salmon and lentil salad is an exciting dish that combines the rich flavor of smoked salmon with the hearty texture of lentils. This flavorful and colorful salad is a great way to enjoy a healthy and satisfying meal. Whether you're looking for a light lunch, a delightful side dish, or a nutritious main course, smoked salmon and lentil salad is sure to please your taste buds. Let's explore the best recipes for this tantalizing dish, highlighting the perfect combination of flavors and textures that make it a culinary delight.

Let's cook with our recipes!

SMOKED SALMON AND LENTIL SALAD



Smoked Salmon and Lentil Salad image

A luxurious twist on a wholesome and tasty lentil salad. Serve with fresh tomatoes, mesclun, and fresh bread.

Provided by Lynn Pennec

Categories     Salad     Seafood Salad Recipes     Salmon Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 10

3 cups water
1 ½ cups dry lentils
1 bouquet garni
10 ounces smoked salmon, or more to taste
½ large red onion, minced
1 tablespoon snipped fresh chives
¼ cup olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
salt and ground black pepper to taste

Steps:

  • Combine water, lentils, and bouquet garni in a large saucepan; bring to a boil. Cover, reduce heat to low, and simmer until lentils are tender but still firm and there is only a little excess cooking liquid in the pan, about 20 minutes. Remove from the heat and let lentils cool in the pan. Discard bouquet garni.
  • Cut salmon into small strips, no longer than 1/2 inch long. Place in a large bowl with onion and chives. Add cooled lentils.
  • Whisk olive oil, vinegar, mustard, salt, and pepper together in a small bowl. Add to the lentil mixture and stir until well combined. Serve immediately or refrigerate until flavors have blended, 2 to 3 hours.

Nutrition Facts : Calories 477.6 calories, Carbohydrate 47.4 g, Cholesterol 16.3 mg, Fat 17.7 g, Fiber 23.9 g, Protein 31.9 g, SaturatedFat 2.6 g, Sodium 636.5 mg, Sugar 2.3 g

SMOKED SALMON WITH LENTIL SALAD



Smoked salmon with lentil salad image

A simply stylish salad that will make an impressive dinner party starter this Christmas

Provided by Mary Cadogan

Categories     Starter

Time 45m

Number Of Ingredients 8

175g Puy lentils
1 shallot , finely chopped
1 tbsp wholegrain mustard
2 tbsp white wine vinegar
6 tbsp good olive oil
3 eggs
2 tbsp dill , chopped, plus extra fronds to garnish
12 slices smoked salmon

Steps:

  • Rinse the lentils, then put them in a pan and cover generously with water. Bring to the boil, then turn down the heat and simmer for 25-30 mins until tender. Drain well and leave to cool. Put the shallot in a bowl with the mustard, vinegar and seasoning. Mix well and whisk in the oil.
  • Put the eggs into a small pan and cover with water. Bring to the boil, then simmer for 3 mins. Cool quickly under running cold water and peel off the shells. Put in a bowl of cold water until ready to serve.
  • Stir the dill into the dressing and pour it over the lentils. Spoon onto 6 plates, then halve the eggs and put one half on each plate with two slices of smoked salmon. Sprinkle with black pepper, scatter over a few dill fronds and serve.

Nutrition Facts : Calories 307 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 2.61 milligram of sodium

SALMON WITH LENTILS



Salmon with Lentils image

Provided by Ina Garten

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 25

1/2 pound French green lentils (lentilles du Puy)
1/4 cup good olive oil, plus extra for salmon
2 cups chopped yellow onions
2 cups chopped leeks, white and light green parts only
1 teaspoon fresh thyme leaves
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon minced fresh garlic
1 1/2 cups chopped celery (4 stalks)
1 1/2 cups chopped carrots (3 carrots)
1 1/2 cups Homemade Chicken Stock, recipe follows, or good canned broth
2 tablespoons tomato paste
2 tablespoons good red wine vinegar
Four 8-ounce center-cut salmon fillets, skin removed
Three 5-pound chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in half, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Steps:

  • Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.
  • Meanwhile, heat the oil in a saute pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season, to taste.
  • Preheat the oven to 450 degrees F.
  • For the salmon, heat a dry oven-proof saute pan over high heat for 4 minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops very liberally with salt and pepper. When the pan is very hot, place the salmon fillets seasoning-sides down in the pan and cook over medium heat without moving them for 2 minutes, until very browned. Turn the fillets and place the pan in the oven for 5 to 7 minutes, until the salmon is cooked rare. Spoon a mound of lentils on each plate and place a salmon fillet on top. Serve hot.
  • Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface, as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

SALMON WITH SMOKED BACON AND LENTIL SALAD



Salmon with Smoked Bacon and Lentil Salad image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 10

1 1/2 pounds lentils
1/2 pound smoked bacon
4 tablespoons chopped scallions
1 tablespoon chopped garlic
2 ounces whole grain mustard
4 ounces lemon juice
6 ounces olive oil, plus 2 ounces
4 tablespoons flat-leaf parsley
Salt and pepper, to taste
6 (8-ounce) pieces of salmon

Steps:

  • Boil lentils for 25 minutes in salted water until tender cool and set aside. Saute bacon until crisp. Add scallions and garlic and saute until tender. Let cool then whisk in mustard, lemon juice and 6 ounces of olive oil. Fold dressing into lentils then add parsley, salt and pepper. Saute salmon in 2 ounces of olive until golden on each side and place in a preheated 400 degree oven until desired doneness about 8 to 10 minutes. Serve salmon on top of lentils.

SALMON & PUY LENTIL SALAD WITH OLIVE DRESSING



Salmon & puy lentil salad with olive dressing image

Use up leftover poached salmon in this stylish main-meal salad with punchy dressing

Provided by Sara Buenfeld

Categories     Buffet, Lunch, Main course, Starter

Time 30m

Number Of Ingredients 26

85g Kalamata olives, stoned
5 tbsp olive oil
2 tbsp red wine vinegar
1 small garlic clove, crushed
1 tsp Dijon mustard
2 tbsp chopped basil (or a dash of pesto)
1 tbsp small capers
200g fine green beans, halved
3-4 eggs (depending on how much salmon you have)
2 x 250g pouches cooked puy lentils
4 large tomatoes, deseeded and roughly chopped
175g-200g cooked leftover salmon, flaked into large chunks
good handful rocket leaves
85g Kalamata olives, stoned
5 tbsp olive oil
2 tbsp red wine vinegar
1 small garlic clove, crushed
1 tsp Dijon mustard
2 tbsp chopped basil (or a dash of pesto)
1 tbsp small capers
200g fine green beans, halved
3-4 eggs (depending on how much salmon you have)
2 x 250g pouches cooked puy lentils
4 large tomatoes, deseeded and roughly chopped
175g-200g cooked leftover salmon, flaked into large chunks
good handful rocket leaves

Steps:

  • Chop half the olives (set the rest aside), then mix with the remaining dressing ingredients in a bowl.
  • Boil the green beans for 5 mins, then refresh under cold water. Put the eggs in cold water, bring to the boil, then cook for 5 mins. Cool, shell and halve or quarter.
  • Heat the lentils in the microwave for 2 mins per pack. Tip into a bowl and toss with the tomatoes, most of the dressing, the whole olives and green beans. Arrange eggs and salmon on top, scatter with the rocket and finish with remaining dressing. Serve with crusty bread.
  • Chop half the olives (set the rest aside), then mix with the remaining dressing ingredients in a bowl.
  • Boil the green beans for 5 mins, then refresh under cold water. Put the eggs in cold water, bring to the boil, then cook for 5 mins. Cool, shell and halve or quarter.
  • Heat the lentils in the microwave for 2 mins per pack. Tip into a bowl and toss with the tomatoes, most of the dressing, the whole olives and green beans. Arrange eggs and salmon on top, scatter with the rocket and finish with remaining dressing. Serve with crusty bread.

Nutrition Facts : Calories 530 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 7 grams sugar, Fiber 12 grams fiber, Protein 33 grams protein, Sodium 2.6 milligram of sodium

Tips:

  • Choose high-quality ingredients: Use fresh vegetables, herbs, and smoked salmon. Look for lentils that are firm and free of debris.
  • Cook the lentils properly: Lentils should be cooked until they are tender but still hold their shape. Overcooked lentils will become mushy and lose their flavor.
  • Use a flavorful dressing: The dressing is what brings all the flavors of the salad together. Use a combination of olive oil, lemon juice, honey, and Dijon mustard.
  • Don't skimp on the herbs: Herbs add a lot of flavor to the salad. Use a variety of fresh herbs, such as parsley, cilantro, and mint.
  • Serve the salad immediately: This salad is best served fresh. The lentils will start to absorb the dressing and lose their texture if you let it sit for too long.

Conclusion:

Smoked salmon and lentil salad is a delicious and healthy salad that is perfect for a light lunch or dinner. It is packed with protein, fiber, and omega-3 fatty acids. The combination of smoked salmon, lentils, vegetables, and herbs creates a salad that is both flavorful and satisfying. If you are looking for a new salad recipe to try, I highly recommend this one.

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