This is one of the best ways to prepare a salmon salad, to ensure that the end result is rich in fiber.
And it is very easy to prepare, plus it will only take you a few minutes to finish!
15-ounces canned salmon
2 cloves garlic minced
4 lemon wedges for serving
¾ teaspoon salt
¾ teaspoon dried thyme
¼ teaspoon ground pepper
3 tablespoons red-wine vinegar
¾ cup brown lentils
¼ cup thinly sliced red onion
½ cup chopped red onion
¼ cup extra-virgin olive oil
1 cup carrot ribbons
1 cup sliced celery
Fill a medium-sized saucepan with water and bring to complete boil.
Add chopped onion and lentils, then lower the heat just enough to simmer.
Cook for 11 to 13 minutes, or until the lentils are tender.
Drain the onion and lentils once done.
Mash together the garlic and salt to form a paste-like consistency, using a fork.
Place this paste-like mixture in a medium-sized bowl.
Add while thoroughly whisking the oil, vinegar, thyme, and pepper.
Take the salmon and remove any skin and or bones.
Flake the meat in a large bowl.
Add the carrot, sliced onion, and 3 tablespoons of the dressing.
Gently but thoroughly coat the meat flakes to make sure that a uniform consistency is achieved.
Add celery and the lentils to the remaining dressing and stir gently to combine.
Divide the lentil into 4 serving bowls and top with the salmon salad.
Serve with lemon wedges for optimum taste!
Enjoy this yummy recipe and check out other recipes here.