Summer Lentil Salad With Crispy Salmon And Mango

45 min · 4 servings · dinner · intermediate · summer

A fiber-heavy lentil dinner salad with crisped salmon escabeche, mango salsa, herbs, cucumber, and radishes.

Ingredients

• 1½ cups Lentils
• 5 cups Water
• 1¼ tsp Salt
• 1½ cups Guajillo Tamarind Salmon↳ Make it: Guajillo Tamarind Salmon Escabeche
• 1½ cups Mango Cucumber Herb Salsa↳ Make it: Mango Cucumber Herb Salsa
• 1 large Cucumber, sliced
• 6 whole Radish, thinly sliced
• 4 cups Arugula
• 3 tbsp Olive Oil
• 2 tbsp Rice Vinegar
• 1 whole Lime, juiced
• ¼ cup Mint, torn
• ¼ cup Pumpkin Seeds, toasted
• ½ tsp Black Pepper

Steps

1. Cook Lentils: Combine lentils, water, and 1 teaspoon salt in a saucepan. Simmer until tender but not mushy, 18 to 22 minutes, then drain well.
2. Dress: Whisk olive oil, rice vinegar, lime juice, black pepper, and the remaining salt. Toss the warm lentils with half the dressing so they absorb the acidity.
3. Crisp Salmon: Heat a skillet over medium-high heat and add guajillo tamarind salmon. Let the edges crisp undisturbed for 2 minutes before gently turning the pieces.