Lentil Salad with Salmon and Gouda
Salmon used to be the fish of the summer when we only got it from river fishing. Now times have changed and we get high quality salmon from sustainable fish farming all over the world. The salmon is nutritious and very healthy so we recommend having salmon for dinner at least twice in a month and some other fish the two other weeks. This nice recipe we found at the web site foodnetwork.ca where you can find many more good recipes for fish.
1 cup (250 ml) green lentils
1 lb(s) (450 g) Pacific salmon fillet
2 cup (500 ml) spinach, chopped
2 cup (500 ml) carrots, grated
⅓ cup (80 ml) raisins
⅓ cup (80 ml) sunflower seeds
1 Tbsp (15 ml) sunflower oil
2 Tbsp (30 ml) sodium-reduced soy or tamari sauce
1 ½ tsp (5–10 ml) ginger, freshly chopped
1 cup (250 ml) Canadian Gouda, diced
1 Freshly ground pepper
- Cook lentils in a saucepan filled with salted boiling water for about 20 minutes or until tender.
- Meanwhile, cook salmon in oven at 375oF (190oC) for 12–15 minutes.
- In a large bowl, mix remaining ingredients.
- Rinse lentils under cold water to stop cooking, drain, and add to bowl.
- Toss to thoroughly coat lentils with dressing.
- Divide salad and serve topped with salmon.
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