Ingredients
1 cup (250 ml) green lentils
1 lb(s) (450 g) Pacific salmon fillet
2 cup (500 ml) spinach, chopped
2 cup (500 ml) carrots, grated
⅓ cup (80 ml) raisins
⅓ cup (80 ml) sunflower seeds
1 Tbsp (15 ml) sunflower oil
2 Tbsp (30 ml) sodium-reduced soy or tamari sauce
1 ½ tsp (5–10 ml) ginger, freshly chopped
1 cup (250 ml) Canadian Gouda, diced
1 Freshly ground pepper
Directions
1. Cook lentils in a saucepan filled with salted boiling water for about 20 minutes or until tender.
2. Meanwhile, cook salmon in oven at 375oF (190oC) for 12–15 minutes.
3. In a large bowl, mix remaining ingredients.
4. Rinse lentils under cold water to stop cooking, drain, and add to bowl.
5. Toss to thoroughly coat lentils with dressing.
6. Divide salad and serve topped with salmon.
Tips and Substitutions
Cheese alternatives: Canadian Havarti, Cheddar
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