As Autumn arrives, what could be better than a delicious lentil salad? Pair it with tender salmon and poached eggs and you'll have a comforting dish for the first meals of these cool days. A protein-rich recipe that will please the whole family as winter approaches!
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Lentil Salad with Salma Salmon and Poached Egg
Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 65 minutes
Cost per serving: 1,75 €
Energy: 629 kcal / serving
Nutritional score:
Instructions
- 1. 1. Peel the onion and carrot, then cut them in half lengthwise.
- 2. 2. In a saucepan, place the lentils and vegetables and cover them with cold water. Let them cook over low heat for 40 minutes, until the lentils are cooked, then drain them and set aside.
- 3. 3. In a salad bowl, prepare the vinaigrette by mixing the mustard, vinegar, sunflower oil, salt, and pepper. Pick the dill leaves and add them to the dressing. Add the lentils and mix all the ingredients well.
- 4. 4. Cut thin slices of salmon and incorporate them into the lentils.
- 5. 5. Cook the eggs by poaching them in slightly vinegar-scented boiling water, then place the eggs on the salad and serve immediately.
Ingredients for servings
-
300 g of boneless salmon -
½ onions -
1 carrot -
300 g of dry green lentil -
2 teaspoon of whole grain mustard -
2 tablespoon of Sherry vinegar -
6 tablespoon of oil -
2 stalk of fresh dill -
4 eggs -
salt (according to taste) -
pepper (according to taste)
Rates
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Nutritional information *
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Per serving% RDA
-
Energy value629 kcal31 %
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Fat33,46 g48 %
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of which saturated5,57 g28 %
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Carbohydrates40,15 g15 %
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of which sugar2,69 g3 %
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Protein40,86 g82 %
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Fibers6,49 g?
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More data
* As an indication, before cooking, RDA of the EU.