Feb 6, 2020

Grilled Salmon over Lentil Salad with Charred Meyer Lemon Vinaigrette

Prep Time: 30 mins
Cook Time: 15 mins
This “healthy-ish” recipe combines tender nutty lentils with bitter radicchio, frisée and anise-flavored fennel all tossed in a charred Meyer lemon vinaigrette and topped with filets of salmon.

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Grilled Salmon over Lentil Salad with Charred Meyer Lemon Vinaigrette

This “healthy-ish” recipe combines tender nutty lentils with bitter radicchio, frisée and anise-flavored fennel all tossed in a charred Meyer lemon vinaigrette and topped with filets of salmon.

I could eat salmon just about every day – I just love the flavor, especially when it’s cooked just right. In this recipe the salmon is quickly grilled on a grill pan until there is just an outer crust that forms, then finished cooking in the oven until just tender.

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Brushing the pan with vegetable oil keeps the fish from sticking. As it cooks, do not move the fish; when it is just crisp enough it will easily release from the pan.

Meyer lemons are much less acidic and tart than your typical lemons. The citrus is available in winter from early December through May and with their sweet flavor they can be eaten raw if desired.

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They have a thin skin and are deeper yellow, almost orange in color, in comparison to sunny-colored regular lemons.  I char them for an almost smoky-sweet flavor that offsets the bitterness of the greens in this recipe.

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Grilled Salmon Over Lentil Salad with Charred Meyer Lemon Vinaigrette

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Prep Time 30 mins
Cook Time 15 mins
Serves 4

Ingredients:

For the charred Meyer lemon vinaigrette:

  • 1 large Meyer lemon, halved
  • 1/3 cup extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 2 tablespoons chopped shallot
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed

For the salmon:

  • 1 pound Atlantic salmon or steelhead trout, cut into 4 equal fillets
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • 2 tablespoons vegetable oil

For serving:

  • 1 cup black lentils
  • 4 cups chicken broth
  • 1 medium head frisée, leaves separated
  • 1 medium head radicchio, chopped
  • 1 small bulb fennel, thinly sliced
  • 1 small watermelon radish, thinly sliced

Instructions:

For the charred Meyer lemon vinaigrette:

  • Heat a grill pan over medium-high heat, add the lemons cut side down and cook until char marks appear, about 1 to 2 minutes. Remove and juice the lemons.
  • In a small mixing bowl whisk together the olive oil, mustard, and shallot until combined. Season to taste with salt and pepper and set aside until ready to use.

For the salmon:

  • Heat oven to 400ºF. Heat a grill pan over medium-high heat. Season the salmon with salt and pepper then brush the grill pan with the vegetable oil then add the salmon filets, skin side up to the pan. Sear until grill marks appear, about 4 minutes. Remove and arrange on a baking sheet, skin side down and roast until just cooked through, about an additional 8 minutes.

For serving:

  • Sort the lentils, rinse with cool water and drain. Add lentils to a medium saucepan over medium heat with the chicken broth and bring to a simmer. Continue to simmer until the lentils are tender, about 30 minutes. Drain the excess liquid and add the lentils to a large salad bowl.
  • Add the frisée, radicchio, fennel and watermelon radish, tossing to combine with the lentils. Drizzle with the charred Meyer lemon vinaigrette and toss once again. Divide among salad bowls and top each with a piece of the salmon. Serve immediately.

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