‘Grilled Potato, Salmon & Lentil Salad with Mustard Cream Sauce’

Recipe Courtesy of Fine Cooking Magazine

Recipe Courtesy of Fine Cooking Magazine

This healthy and hearty main course salad had ‘the south of France’ written all over it!  It involved grilling salmon filets until flaky, along with grilling buttery potatoes rounds; you serve these two lovely and simple ingredients with baby greens (I used watercress) and a helping of French-cooked lentils. This version of lentils is my favorite: it starts with a saute of onion, celery and carrots, then the lentils along with chicken stock and fresh herbs.  The lentils are cooked until tender and the whole salad is finished off with a lovely sauce made with two types of mustard and decadent creme fraiche.  Need I say more?

(To view this recipe, click on the following link: http://www.finecooking.com/recipes/grilled-potato-salmon-lentil-salad.aspx)

‘Grilled Potato, Salmon & Lentil Salad with Mustard Cream Sauce’

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 6
  • Difficulty: medium
  • Recipe type: Entree

Ingredients:

  • http://www.finecooking.com/recipes/grilled-potato-salmon-lentil-salad.aspx

Directions:

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