About Us
|
Research
NPGA/Resources
Food & Health
Industry
Growers
Growers
Industry
Food & Health
NPGA/Resources
Research
Recipes
« return to recipe home
To print this recipe, please cancel this dialog box and click the "Printer Friendly" button above the recipe.
Salmon Caprese Lentil Salad
Printer Friendly
Ingredients
12 ounces salmon
Salt and pepper to taste
1 tablespoon freshly squeezed lemon juice 4 cups tossed spring greens
1 cup cooked lentils
1 cup cherry tomatoes, quartered 1/2 cup mozzarella balls
2 cups balsamic vinegar Freshly cracked black pepper
Directions
Preheat oven to 400 degrees and lightly grease a baking dish. Season both sides of salmon with salt and pepper, then drizzle with lemon juice. Place salmon in prepared dish and bake for 10-15 minutes until pink and flakey.
While salmon is baking, prepare the balsamic reduction. In a small saucepan bring balsamic vinegar to a boil, then reduce heat and allow to simmer for about 15 minutes until slightly thickened. Remove from heat and transfer to a bowl to cool.
Chop salmon into strips or cubes. In a large bowl toss together the salmon, spring greens, lentils, cherry tomatoes, and mozzarella. Just before serving, drizzle with balsamic reduction and sprinkle with black pepper. Serve immediately.
Recipe developed by Crème de la Crumb
http://lecremedelacrumb.com/2015/05/salmon-lentil-caprese-salad.html
How to prepare pulses
Appetizers/Snacks
Breakfasts
Desserts/Bars/Bisquets
Gluten Free
Main Dishes
Salads
Side Dish
Soups/Stews/Chilies
Search Recipes
Name:
Category:
Choose One...
Appetizers/Snacks
Breakfasts
Desserts/Bars/Bisquets
Gluten Free
Main Dishes
Salads
Side Dish
Soups/Stews/Chilies
Platinum Sponsors
View all sponsors