Smoked Salmon and Lentil Bowl
September 8th, 2021A Low-Effort Lentil Bowl Featuring High-Flavor Hot Smoked Sockeye
This simple yet sophisticated lentil bowl is flecked with fresh herbs, creamy goat cheese, a handful of heart-healthy nuts or seeds, and flavor-forward bits of hot smoked sockeye salmon, all tossed together in a homemade red wine vinaigrette. It’s a hot smoked salmon recipe that’s wonderful as a full meal or as a hearty side dish, easy to pack up for a picnic, and just might be your next go-to dish for meal-prepped lunches and weeknight meals. Which Lentils Are Best for Salad?
Choose a black (aka beluga) or French (aka Puy) lentil for this lentil bowl, as these varieties won’t fall apart into mush when cooked. If you only have brown or red lentils in your pantry, simmer and stir them as gently as possible while cooking so that they don’t break down too much along the way.
As for whether to use dried or canned lentils, your decision should come down to how much time you have to make this meal. Using home-cooked lentils will give you the best texture by far, but can take up to 45 minutes to cook depending on the variety. Making this recipe with ready-to-eat lentils from a pouch or can, on the other hand, makes this a no-cook meal that’s ready in under 15 minutes.
Why Use Hot Smoked Salmon
Hot smoked sockeye salmon is an instant source of umami — no seasoning or cooking required. Wild Alaskan Company's hot smoked sockeye is peppered, so it adds a spicy burst of flavor to this earthy lentil bowl.
Hot smoked sockeye is delicious and it's all natural, containing absolutely no artificial preservatives or additives. As a lean, nutritious, ready-to-eat protein, it's the perfect complement to lentils. If you have a pack of hot smoked sablefish on hand, that's an excellent protein and flavor option as well for this dish.
Hot Smoked Salmon and Lentils
By Wild Alaskan Company
Prep time
10 minutes
Cook Time
0 minutes
Total time
10 minutes
Yield
4 servings
Ingredients
- 1 (8 oz. ) package hot smoked sockeye salmon, flaked
- ¼ cup good quality extra virgin olive oil
- 1-2 tablespoons red wine vinegar
- 2 tablespoons shallots, finely chopped
- 1 teaspoon garlic, minced
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- Sea salt and freshly ground black pepper
- 3 cups cooked french or black lentils
- 1 cup cherry tomatoes, halved
- ½ cup nuts or seeds of your choice (walnut pieces, sunflower seeds, chopped almonds)
- 3 to 4 ounces chevre (soft goat cheese), crumbled
- Handful of fresh mint or dill, roughly chopped
Instructions
1. In a small mixing bowl, make your vinaigrette by whisking together olive oil, a tablespoon of red wine vinegar, shallots, garlic, dijon mustard, honey and a pinch of salt and pepper. Taste and adjust seasoning, adding a splash more red wine vinegar to your liking. Set aside.
2. In a large mixing bowl, combine lentils with cherry tomatoes, nuts/seeds, chevre, and fresh herbs. Toss gently with vinaigrette until evenly dressed.
3. Divide lentil mixture and flaked salmon evenly among bowls. Garnish with extra sprigs of herbs. Serve warm, at room temperature, or chilled.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
