Best Grilled Salmon Over Lentil Salad With Walnut Vinaigrette Recipes

GRILLED RASPBERRY WALNUT SALMON

Grilled Raspberry Walnut Salmon image

With cholesterol high and a need to add Salmon as many times as possible - this tasty experiment while cleaning out the left over salad dressings in my fridge has become a family favorite. Easy and filled with Omega plus this is one even the kids can do - and will want to.

Provided by Patricia Boven-Orner @pattianneo

Categories Salads

Number Of Ingredients 5

Ingredients

6 slice(s) fresh salmon cut at least 3/4
1 cup(s) raspberry vinaigrette salad dressing
1/2 cup(s) walnut pieces
1 pinch(es) sea salt
1 pinch(es) dill, dried

Steps:

wash salmon and chill in a zippered bag with all of the other ingredients for 40 minutes
wrap each loosely in foil with small amount of liquid
grill 30 minutes
serve with rice and steamed vegetables - or cool and cut into pieces to add to a salad

GRILLED SALMON OVER LENTIL SALAD WITH WALNUT VINAIGRETTE

Grilled Salmon over Lentil Salad With Walnut Vinaigrette image

Healthy and delicious. Canola oil is relatively flavorless. Using it in the marinade and vinaigrette allows the zingy taste of the Dijon mustard and fresh herbs to come through. Canola oil also provides heart-smart omega-3 fat along with the salmon and walnuts. The marinade doesn't have a lot of acid, so it's perfect for marinating the salmon for up to 10 hours before grilling (or broiling). From joyofkosher.com.

Provided by gailanng

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 27

Ingredients

4 salmon fillets, skin removed (4 oz each)
2 tablespoons Dijon mustard
2 tablespoons canola oil
2 sprigs fresh tarragon, leaves only and roughly chopped
1 garlic clove, minced
salt
fresh ground black pepper
2 tablespoons red onions, minced
2 garlic cloves
1 tablespoon Dijon mustard
1/4 cup rice or 1/4 cup champagne vinegar
1/2 cup canola oil
1/2 cup walnuts, toasted and coarsely chopped
1/4 teaspoon pepper
1 cup dried brown lentils or 1 cup green lentil, rinsed
2 garlic cloves, peeled and smashed
1 bay leaf
1 rosemary sprig
salt and pepper
1 medium carrot, finely diced
1 celery, finely diced
1/4 cup red onion, very finely diced
1/4 cup parsley, finely chopped
1 tablespoon chopped tarragon
vinaigrette (see recipe above)
lentils (see recipe above)
lemon wedge (optional)

Steps:

In medium bowl, whisk together all marinade ingredients. Place salmon in marinade and gently toss until thoroughly coated. Place fish in resealable bag in refrigerator for at least 1 hour.
To make the vinaigrette: In plastic bowl or cup with fitted lid, combine all vinaigrette ingredients. Shake until thoroughly mixed and emulsified. Season with pepper; set aside.
To prepare the lentils: In 5-quart pot, bring 3 cups of water to a boil. Add lentils, garlic cloves, bay leaf, rosemary sprig, salt and pepper. Cook lentils until just tender, about 30 minutes. Strain in colander.
To complete the lentil salad: In large bowl, toss lentils, carrots, celery and red onions together. Stir in enough vinaigrette, about 1/4 cup, to coat lentil mixture and store rest in refrigerator for up to one week. Toss in fresh parsley and tarragon.
To grill the salmon: Heat grill to 375 degrees, when it's too hot to hold hand above coals for more than 5 seconds.
Spray grill rack lightly and cautiously with canola oil cooking spray, then carefully place salmon fillets on hot grill 2 inches apart. Cook on each side 3-4 minutes at diagonal angle to grill rack for professional-looking grill marks. Note: Salmon may, also, be broiled.
To assemble: Remove salmon from grill and serve over lentil salad. Garnish with lemon wedges, if desired.

Nutrition Facts : Calories 1047.9, Fat 59, SaturatedFat 6.2, Cholesterol 146.3, Sodium 392.1, Carbohydrate 46.5, Fiber 17.3, Sugar 3.1, Protein 82.1

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