lentil salad Archives | GFF Magazine https://gffmag.com Gourmet gluten-free magazine with recipes and lifestyle and travel tips for food lovers Thu, 22 Feb 2024 23:54:23 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.2 https://gffmag.com/wp-content/uploads/2019/04/cropped-gff_favicon-32x32.jpg lentil salad Archives | GFF Magazine https://gffmag.com 32 32 Roasted Salmon and Lentil Salad with Mustard Vinaigrette https://gffmag.com/gluten-free-roasted-salmon-and-lentil-salad-with-mustard-vinaigrette-recipe/ https://gffmag.com/gluten-free-roasted-salmon-and-lentil-salad-with-mustard-vinaigrette-recipe/#respond Mon, 28 Sep 2020 15:23:16 +0000 https://gffmag.com/?p=221938 Read More]]> This easy salmon recipe, which teaches you how to make restaurant-style salmon with a juicy, slightly translucent center, is your ticket to an elegant, très French feast. Perfect for a luncheon or anytime self-pampering, it’s likely to become an addiction you can feel good about.

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Gluten-Free Roasted Salmon and Lentil Salad with Mustard Vinaigrette Recipe

When the fish comes out of the oven, it might not seem done, but it’ll continue to cook to medium-rare as it cools. If you prefer your fish cooked more, roast it for 10 to 12 minutes total.
Servings 4
Calories 370kcal
Author Niki Ford

Ingredients

For the Lentils:

  • 1/2 cup green, black, or brown lentils
  • 1/2 teaspoon kosher salt
  • 1/2 bay leaf
  • 1 teaspoon olive oil

For the Vinaigrette:

  • 1/2 egg yolk
  • 1 tablespoon champagne vinegar or white wine vinegar
  • 2 tablespoons gluten-free Dijon mustard
  • 6 tablespoons extra-virgin olive oil

For the Salad:

  • 4 (4-ounce) skin-on salmon fillets
  • Salt and freshly ground pepper
  • 4 cups loosely packed baby lettuces
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon lemon juice
  • 1/8 cup small tarragon leaves
  • 2 large or 3 small radishes, thinly sliced

Instructions

  • Make the lentils: In a small saucepan, combine the lentils, salt, bay leaf, and 2 cups water. Bring to a boil over high heat, then lower to a simmer and cook, stirring occasionally, until the lentils are tender, 25 to 30 minutes. Turn off the heat, cover, and let rest for 5 minutes. Discard the bay leaf. Drain the lentils, spread on a plate to cool, and drizzle with olive oil.
  • Make the vinaigrette: In a small bowl, whisk the egg yolk with the vinegar, mustard, and 2 tablespoons water. Whisk in the olive oil.
  • Preheat the oven to 450ºF. Line a rimmed baking sheet with parchment paper.
  • Season each salmon fillet with 1/4 teaspoon salt and a few grinds of pepper and place on the prepared baking sheet. Roast until opaque on the outside and just beginning to flake at the edges with a center that is springy to the touch, 7 to 8 minutes. Immediately transfer the fillets to a plate to cool. When cool enough to handle, remove and discard the skin from each fillet and break the fish into large chunks.
  • In a large bowl, combine the lettuces with two pinches of salt, the olive oil, and the lemon juice and toss.
  • To serve, divide the lentils among four plates. Top with lettuces and salmon chunks. Drizzle a few spoonfuls of the vinaigrette over each salad, sprinkle with tarragon leaves and radishes, season to taste with salt, and serve.

Nutrition

Calories: 370kcal | Carbohydrates: 16g | Protein: 13g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 401mg | Potassium: 299mg | Fiber: 6g | Sugar: 2g | Vitamin A: 461IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 3mg

Photography Paul Sirisalee

]]> https://gffmag.com/gluten-free-roasted-salmon-and-lentil-salad-with-mustard-vinaigrette-recipe/feed/ 0 Lentil and Roasted Squash Salad with Bitter Greens and Spiced Pumpkin Seeds Gluten-Free Recipe https://gffmag.com/lentil-and-roasted-squash-salad-with-bitter-greens-and-spiced-pumpkin-seeds-gluten-free-recipe/ https://gffmag.com/lentil-and-roasted-squash-salad-with-bitter-greens-and-spiced-pumpkin-seeds-gluten-free-recipe/#respond Wed, 10 Apr 2019 17:10:53 +0000 https://gffmag.com/?p=217996 Read More]]> Hearty and loaded with good stuff, this seductive vegan gluten free salad satisfies as a meal or a side.

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Lentil and Roasted Squash Salad with Bitter Greens and Spiced Pumpkin Seeds Gluten-Free Recipe

Servings 4
Author Aran Goyoaga

Ingredients

  • 1 2-pound red kuri squash
  • 2 tablespoons olive oil, plus more for drizzling
  • Kosher salt and freshly ground pepper
  • 1/2 teaspoon ground coriander
  • 3/8 teaspoon ground cumin, divided
  • 1 cup black or French lentils, rinsed
  • 1/3 cup raw pumpkin seeds
  • 1-1/2 teaspoons sugar
  • 1/8 teaspoon chili powder
  • 2 cups bitter greens (such as mustard, dandelion, or arugula)
  • 1 tablespoon gluten-free whole-grain mustard

Instructions

  • Preheat the oven to 400°F. Halve the squash lengthwise, remove and discard the seeds and membrane, and cut the squash into 1-inch-thick wedges. Transfer the wedges to a baking sheet, drizzle with olive oil, sprinkle with 1/4 teaspoon salt, a few grindings of pepper, the coriander, and 1/4 teaspoon of the cumin. Toss to coat. Bake until tender and lightly browned, about 30 minutes. Set aside.
  • Bring a medium pot of water to a boil. Salt generously, add the lentils, and cook until soft but still a little toothsome, 15 to 20 minutes. Drain, then spread them on a plate. Set aside.
  • Set out a large piece of parchment paper. In a dry sauté pan over medium heat, toast the pumpkin seeds, stirring frequently, until fragrant, about 5 minutes. Add the sugar, the remaining 1/8 teaspoon cumin, the chili powder, and a generous pinch of salt. Stir until the sugar is melted and coats the pumpkin seeds. Spread the seeds on the parchment paper and let cool.
  • In a large bowl, combine the lentils, greens, mustard, and a drizzle of olive oil and toss to coat. Transfer to a platter, top with the roasted squash and pumpkin seeds, and serve.

We recommend Aran Goyoaga’s cookbook. Find it here.

Photography Aran Goyoaga

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