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.
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 (200ºC). 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.