Grilled Salmon over Lentil Salad With Walnut Vinaigrette

“Healthy and delicious. Canola oil is relatively flavorless. Using it in the marinade and vinaigrette allows the zingy taste of the Dijon mustard and fresh herbs to come through. Canola oil also provides heart-smart omega-3 fat along with the salmon and walnuts. The marinade doesn’t have a lot of acid, so it’s perfect for marinating the salmon for up to 10 hours before grilling (or broiling). From joyofkosher.com.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In medium bowl, whisk together all marinade ingredients. Place salmon in marinade and gently toss until thoroughly coated. Place fish in resealable bag in refrigerator for at least 1 hour.
  2. To make the vinaigrette: In plastic bowl or cup with fitted lid, combine all vinaigrette ingredients. Shake until thoroughly mixed and emulsified. Season with pepper; set aside.
  3. To prepare the lentils: In 5-quart pot, bring 3 cups of water to a boil. Add lentils, garlic cloves, bay leaf, rosemary sprig, salt and pepper. Cook lentils until just tender, about 30 minutes. Strain in colander.
  4. To complete the lentil salad: In large bowl, toss lentils, carrots, celery and red onions together. Stir in enough vinaigrette, about 1/4 cup, to coat lentil mixture and store rest in refrigerator for up to one week. Toss in fresh parsley and tarragon.
  5. To grill the salmon: Heat grill to 375 degrees, when it’s too hot to hold hand above coals for more than 5 seconds.
  6. Spray grill rack lightly and cautiously with canola oil cooking spray, then carefully place salmon fillets on hot grill 2 inches apart. Cook on each side 3-4 minutes at diagonal angle to grill rack for professional-looking grill marks. Note: Salmon may, also, be broiled.
  7. To assemble: Remove salmon from grill and serve over lentil salad. Garnish with lemon wedges, if desired.

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