GLAZED SALMON SALAD WITH LENTILS AND MARINATED TOMATOES

Ingredients Weight Measure
Lentils 1-1/2 cups
Vegetable or fish stock 4 cups
TABASCO® brand Original Red Sauce 2 Tbsp.
Bay leaf 1 ea.
Dijon mustard 1/2 cup
Honey 1/2 cup
Salmon fillets, 3 oz. 8 ea.
Tomatoes, peeled, seeded, and diced 24 oz.
Basil, fresh 2 Tbsp.
Balsamic vinegar 2 oz.
Olive oil 2 Tbsp.
Spring mix 4 cups

Method

  1. Soak lentils overnight and discard water. Place in saucepan with stock, TABASCO® Sauce and bay leaf and simmer until tender. Remove from heat and cool. Remove bay leaf.
  2. Combine mustard and honey and brush over salmon fillets. Bake until thoroughly cooked. Cool and refrigerate.
  3. Combine tomatoes, basil, vinegar and olive oil and marinate at least 1 hour.
  4. For each serving, place salmon fillet over 1/2 cup spring mix.
  5. Place 1/2 cup of lentils next to salmon and garnish both with marinated tomatoes.

Yield: 8 servings