Lentil Salad with Grilled Salmon & Potatoes

This may seem like an unlikely combination of flavors, but oh my gosh it’s so delish!!

For the lentils, in a saucepan add the oil and sauté the carrots, celery, and leeks until tender. Add in the remaining ingredients and simmer for 25 minutes or until lentils are tender. Drain off the excess liquid and spread out on a rimmed baking sheet to cool. Remove and discard the herbs.

For the potatoes, in a saucepan place potato slices, adding just enough cold water to cover them. Add ½ tsp of salt and bring to a boil, then cook for another 5 minutes (potatoes will not be completely tender). Drain and transfer to a large baking dish, placing potatoes in a single layer. Pour in wine, broth and shallots, and let marinate for 30 minutes at room temperature.
Both the potatoes and salmon should cook in under 10 minutes, so grill them simultaneously. Brush salmon with a bit of oil and grill until cooked. Break into bite-sized pieces and set aside. Drain potatoes, toss with some oil and grill until tender and browned on both sides (can also roast or broil in oven if desired).

Saute some finely diced shallots with a bit of oil, then set aside.

To serve, place a bit of greens on each plate, then divide lentil mixture, potatoes and salmon up onto each plate. Drizzle with some dressing and fried shallots.

Lentil Salad with Grilled Salmon & Potatoes

Marla Hingley

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Prep Time 10 mins

Cook Time 45 mins

Total Time 55 mins

Servings 4

Ingredients

  

1x2x3x

• Handful of mixed greens

Lentils

• 1 Tbsp olive oil
• ½ cup carrot finely diced
• ½ cup celery finely diced
• ½ cup leek finely diced (white and light green only)
• ½ cup green lentils
• 2 cups GF chicken broth
• 3 sprigs parsley
• 1 sprig thyme
• 1 bay leaf
• ½ tsp salt
• ¼ tsp pepper

Dressing

• 1 cup sour cream*
• 2 Tbsp GF Dijon
• 2 Tbsp whole grain mustard
• 1-2 Tbsp fresh chives finely chopped
• 2 tsp honey
• 1 tsp red wine vinegar

Salmon & Potatoes

• 2 lb Yukon Gold baby or fingerling potatoes, ½” sliced
• 1/3 cup white wine
• 1/3 cup GF chicken broth
• 1 Tbsp shallot finely chopped
• 12 oz salmon fillet

Instructions

 

• For the lentils, in a saucepan add the oil and sauté the carrots, celery, and leeks until tender. Add in the remaining ingredients and simmer for 25 minutes or until lentils are tender. Drain off the excess liquid and spread out on a rimmed baking sheet to cool. Remove and discard the parsley sprigs.
• For the dressing, whisk together all ingredients. Season to taste with salt and pepper and refrigerate until needed.
• For the potatoes, in a saucepan place potato slices, adding just enough cold water to cover them. Add ½ tsp of salt and bring to a boil, then cook for another 5 minutes (potatoes will not be completely tender). Drain and transfer to a large baking dish, placing potatoes in a single layer. Pour in wine, broth and shallots, and let marinate for 30 minutes at room temperature.
• Both the potatoes and salmon should cook in under 10 minutes, so grill them simultaneously:
• Brush salmon with a bit of oil and grill until cooked. Break into bite-sized pieces and set aside. Drain potatoes, toss with some oil and grill until tender and browned on both sides (can also roast or broil in oven if desired). While they are cooking, saute the shallots in a bit of oil until browned. Set aside.
• To serve, place a bit of greens on each plate, then divide lentil mixture, potatoes and salmon up onto each plate. Drizzle with some dressing and a sprinkle of fried shallots.

Notes

*or substitute; Greek yogurt, creme fraiche,or thick canned coconut milk for a dairy free version.

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