Salmon Fillets, Lentil and Goat Cheese Salad
with Herbs and Walnuts
Satisfying and sophisticated, this salmon salad makes a superb supper. Marinated lentils provide a hearty base and creamy, tangy goat cheese is rolled in fresh herbs for a luxurious topping.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Lentils, canned
(May contain traces of: Triticale, Wheat)
1 cup
Goat Cheese, crumbled
(Contains: Milk)
1 unit(s)
Ciabatta Roll
(Contains: Barley, Wheat May contain traces of: Soy, Walnuts, Sesame)
56 g
Arugula and Spinach Mix
1 unit(s)
Shallot
1 unit(s)
Mini Cucumber
7 g
Parsley
1 unit(s)
Lemon
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Wheat, Soy, Sesame, Crustaceans, Egg, Fish, Milk, Sulphites)
1 unit(s)
Honey
28 g
Walnuts, chopped
(Contains: Walnuts)
1 tsp
Garlic Salt
(May contain traces of: Wheat, Soy, Sesame, Milk, Sulphites, Mustard, Peanuts, Tree nuts)
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
Not included in your delivery
¼ tsp
Pepper*
0.13 tsp
Salt*
3.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Peel, then thinly slice shallot.
- Zest, then juice lemon.
- Add shallots, lemon juice, honey, 3/4 tsp (1 1/2 tsp) garlic salt and 1 tbsp (2 tbsp) water to a small pot.
- Bring to a simmer over medium-high heat. Cook, stirring often, until salt dissolves, 1-2 min.
- Remove from heat. Transfer shallots, including pickling liquid, to a large bowl.
- Meanwhile, finely chop parsley.
- Halve cucumber lengthwise, then cut into 1/4-inch half-moons.
- Cut ciabatta into 1/2-inch pieces.
- Using a strainer, drain and rinse lentils.
- Add mustard, lemon zest and 1 1/2 tbsp (3 tbsp) oil to the bowl with shallots and pickling liquid. Season with pepper, then stir to combine.
- Add lentils and cucumbers, then toss to combine.
- Meanwhile, heat a large non-stick pan over medium heat.
- When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on walnuts so they don't burn.)
- Transfer to a plate.
- Pat salmon dry with paper towels, then season with salt and pepper.
- Add 1/2 tbsp (1 tbsp) oil to the same pan, then salmon. Pan-fry until golden-brown and cooked through, 2-3 min per side.**
- Reheat the same pan over medium.
- When hot, add 1 tbsp oil, then ciabatta. (NOTE: Don't overcrowd the pan; cook croutons in 2 batches for 4 ppl, using 1 tbsp oil per batch.)
- Season with remaining garlic salt and pepper. Cook, stirring occasionally, until golden-brown on all sides, 3-5 min.
- Transfer croutons to the plate with walnuts.
- Add croutons and arugula and spinach mix to the bowl with marinated lentils. Season with salt and pepper, to taste, then toss to combine.
- Divide salad between plates. Top with goat cheese, parsley and toasted walnuts.
- Serve salmon alongside salad.
If you've opted to add salmon, pat salmon dry with paper towels, then season with salt and pepper. When walnuts are done and transferred to a plate, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry until golden-brown and cooked through, 2-3 min per side.**
Serve salmon alongside main dish.
