Salmon & Lentil Salad w/ balsamic vinaigrette

Makes 6 servings  Total time: 1 hour 

For the vinaigrette, combine:

1/4 cup balsamic vinegar 

2 Tbsp. Extra-virgin olive oil 

1 Tbsp. Dijon mustard 

1 Tbsp. Minced garlic 

1 Tbsp. Honey 

Salt and pepper to taste

For the salad, cook: 

1 cup green lentils, sorted and rinsed 

*Spread out the lentils so you can pick out any small rocks. Then rinse them in a sieve to wash off any dirt. 

Stir in: 

2 cups shredded red cabbage 

1 cup shredded carrots

1 cup thinly sliced scallions 

1/2 cup chopped fresh mint 

For the salmon, combine: 

1 Tbsp. Dijon mustard 

1 Tbsp. Honey

6 salmon fillets, seasoned with black pepper (5-6 oz.) 

1 Tbsp. Olive oil

Add

1/4 cup balsamic vinegar 

Chopped fresh mint 

For the vinaigrette, combine:

1/4 cup vinegar, extra-virgin olive oil, 1 Tbsp. Dijon, garlic, and 1 Tbsp. Honey in a large bowl; season with salt and pepper. 

For the salad, cook lentils according to package directions; drain. Transfer lentils to bowl with vinaigrette; toss to coat and let cool to room temperature. 

*So they soak up the most flavor, add the drained lentils to the vinaigrette while still warm. 

Stir in cabbage, carrots, scallions, and 1/2 cup mint. 

For the salmon, combine 1 Tbsp. Dijon and 1 Tbsp honey; spread onto flesh side of salmon. 

Heat 1 Tbsp. Oil in large nonstick skillet over medium; add salmon, skin side down, and cook 2 minutes. Flip salmon, remove skin, and cook 3 minutes on flesh side; flip and cook until medium rare, 1 minute more. Remove salmon to a plate and tent with foil. 

Add 1/4 cup vinegar to skillet and reduce until syrupy. 

Serve salmon over salad; drizzle with balsamic and garnish with mint.