Curried Lentil-Salmon Salad

Name: Curried Lentil-Salmon Salad
Prep time: 25 min
Total time: 30 min
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; 1.5 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)

5.0

(3)

3 Reviews

By

Lauryn Tyrell

Updated on June 4, 2020

Curried Lentil-Salmon Salad — 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.