Salmon and lentils are a familiar combo in French bistro cooking; here they combine in a quick and easy salad. For the best presentation, flake the salmon with a fork, then stir gently into the salad to keep it in chunks, not tiny bits.
Ingredients:
⅓ cup lemon juice
⅓ cup chopped fresh dill
2 teaspoons dijon mustard
¼ teaspoon salt
freshly ground pepper to taste
⅓ cup extra-virgin olive oil
1 medium red bell pepper, seeded and diced
1 cup diced seedless cucumber
½ cup finely chopped red onion
2 15-ounce cans lentils, rinsed, or 3 cups cooked brown or green lentils (see tip)
2 7-ounce cans salmon , drained and flaked, or 1 1/2 cups flaked cooked salmon
Directions:
Whisk lemon juice, dill, mustard, salt and pepper in a large bowl. Gradually whisk in oil. Add bell pepper, cucumber, onion, lentils and salmon; toss to coat.
