1. Presoak lentils for at least 6 hours then discard water.
2. Place lentils in a medium pot and cover with water. Cook over medium heat until tender, approximately 35 minutes.
3. When lentils are cooked, remove from heat and drain any excess liquid. Set aside.
4. In a small bowl, combine lime juice, ginger, olive oil and, if desired, salt to taste. Set aside. (*see note)
5. Preheat oven to 375°F (190°C).
6. Place salmon, skin down, on a small baking sheet. Sprinkle with zests and, if desired, sea salt. Bake for 18 – 20 minutes.
7. Once salmon is cooked to desired doneness, remove skin and cube it.
8. Mix together lentils, salmon and dressing.
9. Add watercress immediately before serving, not ahead of time.
10. Toss and enjoy warm or cold.
* Note: Steps 1 through 4 can be made ahead of time then refrigerated and kept separate until serving
Serves 6
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Directions
1. Presoak lentils for at least 6 hours then discard water.
2. Place lentils in a medium pot and cover with water. Cook over medium heat until tender, approximately 35 minutes.
3. When lentils are cooked, remove from heat and drain any excess liquid. Set aside.
4. In a small bowl, combine lime juice, ginger, olive oil and, if desired, salt to taste. Set aside. (*see note)
5. Preheat oven to 375°F (190°C).
6. Place salmon, skin down, on a small baking sheet. Sprinkle with zests and, if desired, sea salt. Bake for 18 – 20 minutes.
7. Once salmon is cooked to desired doneness, remove skin and cube it.
8. Mix together lentils, salmon and dressing.
9. Add watercress immediately before serving, not ahead of time.
10. Toss and enjoy warm or cold.
* Note: Steps 1 through 4 can be made ahead of time then refrigerated and kept separate until serving
Serves 6
