Hot-smoked salmon, lentil & pomegranate salad

Hot-smoked salmon, lentil & pomegranate salad

By Good Food
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(3 ratings)
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Prep: 15 mins Plus marinating

Easy

Serves 2
No-cook, no-effort, but you won't miss out on flavour with this vibrant supper for two

Nutrition and extra info

Nutrition: per serving

  • kcal382
  • fat18g
  • saturates3g
  • carbs31g
  • sugars13g
  • fibre11g
  • protein27g
  • salt3.19g
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Ingredients

  • 2 tbsp extra-virgin olive oil
  • juice ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 garlic clove, finely chopped
  • 2 tbsp roughly chopped tarragon
    Tarragon

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 1 tsp clear honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1 small red onion, thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 400g can Puy lentil, rinsed and drained
    Lentils

    Lentils

    len-til

    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 140g hot-smoked salmon
    Salmon

    Salmon

    sam-on

    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • 20g pack flat-leaf parsley, leaves picked
  • 1 pomegranate, seeds removed
    Pomegranate

    Pomegranate

    pom-ee-gran-at

    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…

  • toasted pitta bread, to serve

Method

  1. Combine the oil, lemon juice, garlic, tarragon and honey in a large bowl and season. Toss in the red onion and lentils and set aside to marinate for 10 mins.

  2. Break the salmon into large flakes and fold into the salad with the parsley and pomegranate. Serve with toasted pitta.

  • Recipe Tip

    Make it meaty

    Make the salad as before, leaving out the salmon and swapping the tarragon for mint. Mix 2 tsp harissa with 2 tbsp yogurt and use to marinate 2 slashed, skinless chicken breasts for 10 mins. Grill the chicken for 4-6 mins on each side, then serve with the salad.

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Comments, questions and tips

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bellaready
14th May, 2013
Wow wow - just finished eating this and had to jump straight on to comment.. I swapped in Agave nectar for the honey and actually used slightly more salmon on the OHs portion.. Loved by OH also so will become a firm fave..
katy-vet
30th Apr, 2013
5.05
Lovely combination of flavours, easy and healthy. I also add tomatoes and avocados. Will become a firm favourite.
smurfmurf
4th May, 2012
hi can t get a pomegrante anywhere what could I use instead or could I leave out altogther??
robbieboy
23rd Sep, 2010
5.05
Just got into regularly eating fresh pomegranate! Not easy to chew seeds,but you do get a luscious sweet fruit taste,and tops for vitamins and antioxidants!
mrsmaccers
22nd Jul, 2010
5.05
Oh wow, this is YUMMY. Literally the easiest thing I have EVER made. Served it with a bowl of chips. Very gastro-pub.
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