Beluga Lentil Salad Recipe

Cook lentils

Rinse 1 cup beluga lentils under cold water and pick out any debris. In a medium saucepan combine rinsed lentils, 2.5 cups water and 1/2 teaspoon salt. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Cook uncovered for 18–22 minutes until lentils are tender but still hold shape. Taste to confirm doneness — they should be slightly firm. Drain any excess water and spread lentils on a rimmed tray to cool slightly and stop cooking.

Prepare vegetables and herbs

While lentils cook, dice cucumber, halve cherry tomatoes, dice red bell pepper and very finely dice red onion. Chop parsley and dill. Place prepared vegetables and herbs in a large mixing bowl.

Combine lentils and vegetables

When lentils are warm but not hot (room temperature or slightly warm), add them to the bowl with vegetables and herbs. Toss gently to combine so lentils absorb some dressing later. If using baby arugula as a bed, arrange it on the serving platter now.

Assemble with salmon

Arrange or fold 6 oz thinly sliced Balik Tsar Nikolaj salmon over or alongside the lentil mixture. For plating, either mix salmon pieces into the salad gently or place slices on top so they remain distinct and visually appealing.

Make the vinaigrette: In a small bowl or jar combine 3 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp grated garlic, 1 tbsp minced shallot, 1/2 tsp salt and 1/4 tsp black pepper. Whisk or shake to combine. Slowly stream in 6 tbsp extra-virgin olive oil while whisking vigorously (or add oil to jar and shake) until emulsified. Taste and adjust seasoning — add a touch more honey if too sharp or a pinch more salt if needed.

Dress the salad: Pour about three-quarters of the vinaigrette over the lentil-vegetable mixture and toss gently to coat. Reserve remaining vinaigrette for guests to add more or to dress the salmon lightly if desired.

Finish and serve: Transfer dressed lentil salad to the serving platter (or leave in bowl). Arrange the salmon slices attractively on top or alongside. Drizzle 1 tsp extra-virgin olive oil sparingly over the salmon for sheen. Sprinkle chopped microgreens or parsley and toasted nuts if using. Serve with lemon wedges so diners may squeeze fresh lemon over salmon and salad.

Timing and storage notes: This salad can be assembled up to 2 hours ahead; keep salmon chilled and add at the last minute for best texture and flavor. Leftovers keep covered in the refrigerator for up to 2 days; store salmon separately if possible.