Lentil Salad with Salmon Crumble Recipe

Ingredients:

1 cup green lentils, rinsed and drained
4 cups vegetable broth
1 large red onion, diced
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
2 tablespoon honey
2 tablespoons fresh thyme leaves, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup panko breadcrumbs
2 tablespoons unsalted butter, melted
2 tablespoons fresh parsley leaves, chopped
1/2 pound cooked salmon, fish skin removed and flaked

Instructions:

In a medium-sized saucepan, add lentils and vegetable broth. Bring to a boil over medium-high heat then reduce heat to low and simmer for 20-25 minutes or until lentils are tender and cooked.
Meanwhile, in a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, thyme leaves, salt, and pepper. Set aside.
In a medium-sized nonstick pan, add panko breadcrumbs and unsalted butter. Cook over medium heat until breadcrumbs are golden brown and crispy, stirring occasionally. Remove from heat and stir in chopped fresh parsley. Set aside.
Preheat oven to 375 degrees F. Spread salmon flaked into small chunks on a baking sheet. Using a fork or your fingers, crumble the salmon into small pieces. Spread panko breadcrumbs mixture over salmon crumbs. Bake for 10-12 minutes or until salmon crumble is golden brown and crispy.
Once lentils are cooked, drain any excess liquid. In a large bowl, combine cooked lentils, red onions, and dressing. Toss until the lentils are coated with the dressing.
To serve, divide lentil salad into plates and top with salmon crumble. Garnish with more parsley leaves if desired.

Verdict:

This lentil salad with salmon crumble is a healthy and flavorful meal. The lentils are tender and packed with protein while the salmon crumble adds a savory crunch and unique twist to the dish. The dressing is tangy and sweet, complementing the flavors of both the lentils and salmon. Overall, this dish is easy to make and perfect for a light lunch or dinner.