Lentil and Rice Summer Salad
In a large saucepan, bring the water, lentils and kosher salt to a boil. Reduce heat to a simmer; cook, covered, for 10 minutes. Meanwhile, rinse rice thoroughly in a fine-mesh strainer until water runs clear. Stir rice into lentils; continue to simmer, covered, for 10 more minutes, or until water is absorbed and rice is tender. Spread rice and lentils out on a large sheet pan to cool for 10 minutes.Advertisement
Meanwhile, prepare dressing: In a medium serving bowl, whisk together sherry vinegar, mustard and smoked paprika. Gradually drizzle in olive oil, whisking until creamy and emulsified. Stir in cooled rice and lentils, then fold in tomatoes, red onion and basil. Add pepper to taste.
How to Add Salmon
In a skillet over medium-high heat, heat 1 tablespoon each butter and olive oil. Cook four 4-ounce salmon fillets until fish flakes when tested with a fork, about 5 minutes per 1/2-inch thickness of fish, turning once. Serve each portion of lentil salad topped with a salmon fillet.
French lentils (aka Puy lentils) hold their shape better than the common brown or green ones, so they’re a great choice for salads. Look for them at large supermarkets or specialty stores.