Wild Salmon with Lentil Salad

Bambú Clinic wild salmon recipes

Serves 4


1 cup green lentils, rinsed

1 ½ tsp sea salt

½ tsp pepper

1 ½ Tbs virgin olive oil

1 tsp olive oil

1 ¼ pounds skinless wild, line-caught salmon fillet, cut into 4 pieces

2 ½ Tbs red wine vinegar

2 tsp Dijon mustard

¼ red onion, chopped

½ cup chopped fresh flat-leaf parsley

1 bunch arugula, torn

1 lemon, cut into wedges (optional)


Bring 4 cups water to boil and add lentils, 1 tsp salt and simmer, stirring occasional, until tender, about 15 – 20

mins; drain.

In the meantime, in a large skillet, heat olive oil over medium high heat. Rub salmon with ¼ tsp salt and ¼ tsp

pepper and cook until opaque throughout, 4 – 5 min per side.

In a large bowl, stir together vinegar, mustard, onion, parsley, virgin olive oil, ¼ tsp each salt and pepper.

Combine lentils and arugula to the vinaigrette and toss. Serve with salmon and lemon wedges.