Recipe: Lentil and radish salad with salmon and tahini dressing
This Middle Eastern-inspired lentil and radish salad with salmon and tahini dressing is packed with fibre, protein, and most importantly, flavour.
The salad by itself is vegan, gluten-free and high in fibre. In addition, it has a decent amount of protein (18.6 g per serve) thanks to the lentils.
With the salmon, the total protein content is about 45 grams per serve. I smoked the salmon using smoker boxes filled with cherry wood chips in my gas grill. As indicated in the recipe, you can pan-fry the salmon if you don’t have the gear to smoke it.
Don’t eat salmon? You can substitute other protein source (e.g. grilled or roasted chicken, leftover lamb, canned tuna or sardines) or eat the salad on its own.
Finally, you can use the dressing/sauce pretty much on anything. Adjust the amount of water to achieve the consistency you need. Adjust the amount of lemon juice based on your taste preference. If you don’t have sumac, you can use other spices such as paprika (smoked or non-smoked), cumin and ground coriander.
Finally, you can use the dressing/sauce pretty much on anything. Adjust the amount of water to achieve the consistency you need. Adjust the amount of lemon juice based on your taste preference. If you don’t have sumac, you can use other spices such as paprika (smoked or non-smoked), cumin and ground coriander.
Lentil and radish salad with salmon and tahini dressing
Ingredients
- 2 fillets salmon, skin on
- salt and freshly ground black pepper
Salad
- 1 can lentils rinsed and drained
- 3 cups salad leaves
- 1 bunch radishes
- 2 baby cucumbers or 1 small Lebanese cucumber
- zest of 1/2 lemon
- 1 tsp lemon juice
- 2 tsp extra virgin olive oil
- 1/4 tsp salt
- freshly ground black pepper
- 1/4 tsp sumac
Dressing
- 2 tbsp tahini
- 2 tbsp water
- 2 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp sumac
Instructions
- Season the salmon with salt and pepper.
- If you have a smoker or a smoker box for your grill, smoke salmon for 15 minutes. Otherwise, pan-fry it skin side first to your liking (I like the skin crispy, the other sides seared and the centre rare).
- Slice the radishes and cucumber. Mix with the lentils and salad leaves and season with lemon zest and juice, extra virgin olive oil, salt, pepper and sumac.
- Whisk the dressing ingredients in a small bowl. Depending on the tahini, you might need to add more water to make the dressing loose enough to drizzle.
- Serve salad topped with salmon and drizzle dressing on top.
If you need nutrition advice, click here to check out our range of available services.
You May Also Like
Recipe: Gluten-free torta de galletas (biscuit cake)
Product review: CO YO coconut yoghurt
