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
Why You'll Keep Making This
Chef Tips
- Cook lentils until tender but not mushy to maintain a pleasant texture.
- For perfectly cooked salmon, use medium heat and avoid overcooking to keep it moist and flaky.
Step 1
Cook the lentils in just enough water to cover them, letting them simmer over medium heat until they’re tender, about 10 to 15 minutes. Once they’re done, set them aside to cool.
Step 2
Preheat your oven’s broiler and position the rack about 6 inches from the heat. Place the salmon under the broiler and cook it until it flakes easily with a fork, around 5 to 7 minutes per side. When it’s cooked through, chop it up and let it cool.
Step 3
While the salmon is cooking, heat a small skillet over medium-high heat and cook the bacon until it’s nice and crispy, which should take about 7 to 10 minutes. Chop the bacon and set it aside to cool as well.
Step 4
Once everything has cooled, combine the lentils, salmon, bacon, red onion, mozzarella, and cucumber in a big bowl.
Step 5
For the dressing, whisk together balsamic vinegar, olive oil, garlic, mustard, salt, and pepper in a small bowl. Pour it over the salad and gently toss everything together so it’s all nicely coated.
