Salmon and Lentil Salad Delight

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

Step 1

Cook the lentils in a small pot with just enough water to cover them. Let them simmer over medium heat until they’re tender, which should take about 10 to 15 minutes. Once they’re done, set them aside to cool.

Step 2

Move your oven rack about 6 inches from the broiler and preheat it. Place the salmon under the broiler and cook it until it flakes easily with a fork—this usually takes around 5 to 7 minutes per side. When it’s cooked through, chop the salmon 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, about 7 to 10 minutes. Chop the bacon and let it cool as well.

Step 4

Once everything has cooled, toss the lentils, salmon, bacon, red onion, mozzarella, and cucumber together in a big bowl.

Step 5

In a separate small bowl, whisk together balsamic vinegar, olive oil, garlic, mustard, salt, and pepper. Drizzle this dressing over the salad and gently stir everything to combine. Enjoy!