Sockeye salmon feeds on plankton covered in miniature shellfish, which is how it gets its intense red hue. With its soft, almost creamy texture, it's the perfect salmon for a lentil salad with arugula pesto.
2 Recipe - persons
Recipe - time: 45 minutes
Recipe - difficulty
Recipe - ingredients
3/4 cup (150 g) Puy lentils
6 flat-leaf parsley sprigs, stems and leaves separated, coarsely chopped
1 bay leaf
1 thyme sprig
1 garlic clove, peeled
2 1/2 cups (50 g) arugula
1/3 cup (30 g) grated Parmesan
1/4 cup (30 g) pine nuts
1/3 cup (80 ml) extra virgin olive oil
Fresh lemon juice (optional
1 tablespoon extra virgin olive oil
2 to 3 ounces (75 g) green beans, trimmed
2 to 3 ounces (75 g) wax beans, trimmed
1 artichoke heart (from a jar, or home-cooked fresh), chopped into pieces
1 Place a medium saucepan of water over medium-high heat and add the lentils, parsley stems, bay leaf, and thyme. Bring to a boil, lower the heat, and cook the lentils until just tender, about 20 minutes. Drain, remove the bay leaf and thyme, mix in the olive oil, and let cool until lukewarm.
2 To make the pesto: grind the garlic with a pinch of salt in a food processor to a course paste. Add the arugula, cheese, and pine nuts, and pulse briefly. Add the olive oil and continue to pulse until the pesto reaches the desired consistency. Taste and season with lemon juice (if desired). Set aside.
3 Bring a small saucepan of salted water to a boil. Cook the green and wax beans until fork-tender, 5 to 7 minutes. Drain, then run under cold water to stop the cooking process. Pat dry with a kitchen towel.
4 Combine the lentils with the beans and artichoke in a medium bowl. Add 2 tablespoons of the pesto and mix thoroughly with your hands. Fold in the arugula, smoked salmon, and most of the parsley leaves.
5 Serve the salad on a platter, topped with the remaining parsley leaves and the rest of the pesto on the side.