Lemony Lentil Salad with Salmon

I have left-over salmon we smoked in our back yard in the frig.  And we love lentils.   YUM!  (Disappointed that we couldn't find canned lentils at Whole Foods)

Salmon and lentils are a familiar combo in French bistro cooking. For the best presentation, flake the salmon with a fork, then stir gently into the salad to keep it in chunks, not tiny bits.

Ingredients

Serves: 

• 1/3 cup lemon juice
• 1/3 cup chopped fresh dill
• 2 teaspoons Dijon mustard
• 1/4 teaspoon salt, or to taste
• Freshly ground pepper to taste
• 1/3 cup extra-virgin olive oil
• 1 medium red bell pepper, seeded and diced
• 1 cup diced seedless cucumber
• 1/2 cup finely chopped red onion
• 2 15-ounce cans lentils, rinsed, or 3 cups cooked brown or green lentils (see Tip)
• 2 7-ounce cans salmon, drained and flaked, or 1 1/2 cups flaked cooked salmon

Directions

Whisk lemon juice, dill, mustard, salt and pepper in a large bowl. Gradually whisk in oil. Add bell pepper, cucumber, onion, lentils and salmon; toss to coat.

Tip: To cook lentils: Place in a saucepan, cover with water and bring to a boil. Cook until just tender, about 20 minutes for green lentils and 30 minutes for brown. Drain and rinse under cold water.

Nutrition Facts

Per Single Serving / Serves 6 Total
Calories	354		Total Carbohydrates	25gm	8%
Calories from fat	162		Total Fat	18gm	28%
Saturated Fat	3gm	15%	Mono Unsaturated Fat	12gm
Protein	24gm		Cholesterol	31mg	10%
Fiber	9gm	9%	Sodium	194mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available.

http://www.kitchendaily.com/recipe/lemony-lentil-salad-with-salmon-389/#ixzz1Qyn35zP0