Recipes Ingredients Seafood Recipes Salmon Recipes Curried Lentil-Salmon Salad 5.0 (3) 3 Reviews By Lauryn Tyrell Lauryn Tyrell Website Lauryn is the senior food editor for Martha Stewart Living. Editorial Guidelines Updated on June 4, 2020 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos Prep Time: 25 mins Total Time: 30 mins Servings: 4 This superfood salad combines omega-rich salmon, lentils, Greek yogurt, and a warming curry vinaigrette to create a nutritious and totally delicious weeknight meal. Ingredients 2 tablespoons reduced-sodium soy sauce 2 tablespoons honey 1 pound salmon fillet (1 ¼-inch thick), preferably wild, skin removed 3 tablespoons fresh lemon juice 1 teaspoon curry powder 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 ½ cups cooked lentils; or 1 can (15 ounces), drained and rinsed 2 tablespoons thinly sliced scallion 1 cup Greek yogurt 2 cups packed baby arugula 1 mini cucumber, sliced (¾ cup) Directions Preheat broiler. Stir together 1 tablespoon each soy sauce and honey in a large, shallow dish. Add fish; turn to coat. In a bowl, whisk together lemon juice, curry, remaining 1 tablespoon each soy sauce and honey, and oil. Season with salt and pepper. Place fish on a rimmed baking sheet and broil until cooked through, 5 to 6 minutes. Let cool slightly, then flake into large pieces. Toss lentils and scallion with half of dressing; season with salt and pepper. Spread yogurt evenly among 4 plates. Top with lentil mixture, arugula, and cucumber. Top with salmon and drizzle with remaining dressing; serve. Rate it Print