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Grilled Salmon Over Lentil Salad with Walnut Vinaigrette


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Grilled Salmon Over Lentil Salad with Walnut Vinaigrette


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Grilled Salmon Over Lentil Salad with Walnut Vinaigrette

This healthy, delicious meal is easy to make and easy to enjoy. Eat it for lunch, dinner or even a picnic. Canola oil in the marinade and vinaigrette allows the zingy taste of the Dijon mustard and fresh herbs to come through. Canola oil also provides heart-smart omega-3 fat along with the salmon and walnuts.


  • Prep Time : 25 min
  • Cook Time : 35 min
  • Ready Time : 1 hour




  • 4 salmon fillets (4 oz), skin removed


  • 2 tablespoons Dijon mustard
  • 2 tablespoons canola oil
  • 2 sprigs fresh tarragon, pulled and roughly cho pped
  • 1 garlic clove, minced
  • Lentil Salad
  • 1 cup dry brown or green lentils, rinsed
  • 2 garlic cloves, peeled and smashed
  • 1 bay leaf
  • 1 rosemary sprig
  • 1 medium carrot, finely diced
  • 1 celery stalk, finely diced
  • 1/4 cup red onion, very finely diced
  • 1/4 cup parsley, finely chopped
  • 1 tablespoon chopped tarragon
  • lemon wedges for garnish
  • 2 tablespoons red onion, minced
  • 2 cloves garlic
  • 1 tablespoon Dijon mustard
  • 1/4 cup rice or champagne vinegar
  • 1/2 cup canola oil
  • 1/2 cup walnuts, toasted and coarsely chopped
  • 1/4 teaspoon pepper


1.    In medium bowl, combine all marinade ingredients. Place salmon in marinade and gently toss until thoroughly coated. Place fish in resealable bag in refrigerator for at least 1 hour.

2.    Heat grill to 375 °F (190 °C), when it’s too hot to hold hand above coals for more than 5 seconds.

3.    In 5-quart pot, bring 3 cups (750 mL) of water to a boil. Add lentils, garlic cloves, bay leaf and rosemary sprig. Cook lentils until just tender, about 30 minutes. Strain in colander.

4.    In plastic bowl or cup with fitted lid, combine all vinaigrette ingredients. Shake until thoroughly mixed and emulsified. Season with pepper.

5.    In large bowl, toss lentils, carrots, celery and red onions together. Stir in enough vinaigrette, about 1/4 cup (60 mL), to coat lentil mixture and store rest in refrigerator for up to one week. Toss in fresh parsley and tarragon.

6.    Spray grill rack lightly and cautiously with canola oil cooking spray, then carefully place salmon fillets on hot grill 2 inches (5 cm) apart. Cook on each side 3-4 minutes at diagonal angle to grill rack for professional-looking grill marks. Remove salmon from grill and serve over lentil salad. Garnish with lemon wedges, if desired.

Tips: The marinade doesn’t have a lot of acid, so it’s perfect for marinating the salmon for up to 10 hours before grilling (or broiling). Consider placing the salmon and marinade in a resealable bag before work and cooking it when you get home. As another time-saver, the components of the lentil salad may be made up to a day ahead and tossed in the vinaigrette at the last minute or 2 hours before serving. As a quicker alternative, use 1 1/2 cups (375 mL) canned, rinsed lentils or black or small red beans instead.

Source: Canola Info


Servings Per Recipe: 4

Amount Per Serving

  • Calories: 420
  • Total Fat: 17g
  • Cholesterol: 60mg
  • Sodium: 230mg
  • Total Carbs: 33g
  •     Dietary Fiber: 8g
  • Protein: 34g


About Joy of Kosher


JoyofKosher.com is the number 1 kosher food and recipe website featuring Jamie Geller, cookbook authors, bloggers and chefs. With over 6,000 recipes there is always something new.




6 Responses to Grilled Salmon Over Lentil Salad with Walnut Vinaigrette

  1. avatar says: Sue Levin

    Canola oil is listed twice in the marinade ingredients. Is some other ingredient supposed to be there, or was the oil just listed twice?

  2. Can this recipe be eaten room-temp? Like Sukkot after shul?

  3. avatar says: Dodi

    This looks wonderful! I’m making it for dinner tomorrow. Thanks for including all the nutritional info!

  4. avatar says: Dodi

    Hi–I’m baaack; bwah ha ha! (Only kidding!) I just finished making the lentil salad part for supper tonight, and I have a few comments. Since it’s my family minhag not to eat nuts for Rosh Hashana, I didn’t want that extra walnut vinaigrette sitting around. I divided that part of the recipe by 3, and 1/3 of that walnut vinaigrette was a goodly amount to dress that 1 cup of cooked lentils (although I’m pretty sure it wasn’t the recommended 1/4 cup.) I also thought the salad part needed salt; I added about 1/2 teaspoon. The recipe looks a little daunting, but it’s not bad–and the salad is delicious! I kinda wanna eat it all before everyone gets home for supper! :) To Sue–I didn’t use the 2nd listing for oil assuming it was the sorta mistake I often make. To Barbara–I think it would be really good room temp. I tasted the salad while the lentils were still warm from cooking, and it was really yummy. Shana Tova! Thanks for the great recipe.

  5. avatar says: Dee

    where can i find kosher champagne vinegar?

  6. I never thought of combining lentils with salmon. What a wonderful idea

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