Salmon Lentil Salad

Name: Salmon Lentil Salad
Total time: 30
Yield: 2
Ingredients: ½ cup lentils, rinsed; 1 cup water, or as needed to cover; 1 salmon fillet; 1 slice Black Forest-style bacon (Optional); ¼ red onion, diced; 5 small fresh mozzarella balls (boccaccini), cut into quarters (Optional); ¼ cup diced cucumber, or to taste; 2 tablespoons balsamic vinegar; 2 tablespoons olive oil; 1 clove garlic, minced; 1 teaspoon mustard; salt and ground black pepper to taste

Recipe by iamalthea from allrecipes.com

Dinner,Lunch 30 Mins.

Ingredients

2 servings

•

½ cup lentils, rinsed
•

1 cup water, or as needed to cover
•

1 salmon fillet
•

1 slice Black Forest-style bacon (Optional)
•

¼ red onion, diced
•

5 small fresh mozzarella balls (boccaccini), cut into quarters (Optional)

•

¼ cup diced cucumber, or to taste
•

2 tablespoons balsamic vinegar
•

2 tablespoons olive oil
•

1 clove garlic, minced
•

1 teaspoon mustard
•

salt and ground black pepper to taste

Instructions

Put lentils in a small pot with enough water to just cover; cook on medium heat until tender, 10 to 15 minutes. Set lentils aside to cool.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Cook salmon under the preheated broiler until the fish flakes easily with a fork, 5 to 7 minutes per side. Chop salmon and set aside to cool.
Heat a small skillet over medium-high heat; cook bacon in skillet until crisp, 7 to 10 minutes. Chop bacon and set aside to cool.
Mix cooled lentils, salmon, bacon, red onion, mozzarella, and cucumber together in a large bowl.
Whisk balsamic vinegar, olive oil, garlic, mustard, salt, and pepper together in a small bowl; drizzle over the lentil mixture and stir gently to coat.