Fish, Food, Recipes

Puy Lentil Salad with Honey-Ginger Marinated Salmon

February 18, 2014

Puy Lentil Salad with Honey-Ginger Marinated Salmon {}

I’m well aware that there are a number of foods that are hard to get an appetizing picture of but I never thought I’d say that salads belonged to that category. They’re full of color, different textures and are generally quite pleasant to look at…lentil salad however, not so!

You will not believe just how many pictures I had to take to get three photos that looked somewhat ok. It was cold and grey out {which didn’t make things better} and then lentils aren’t exactly the most colorful food in the world and just look like a big gooey mess.

Totally selling this salad, aren’t I?!

But believe me, even if the pictures might not make it look that way, this salad is actually kind of amazingly delicious!

Puy Lentil Salad with Honey-Ginger Marinated Salmon {}

Unfortunately not everyone enjoys lentils as much as I do and therefore these little protein-filled gems don’t get nearly as much love and recognition as they deserve. They make such a great base for salads and along with quinoa are definitely topping my list of favorite grains/pulses/seeds at the moment.

For this recipe I decided to spice things up {literally} with marinated salmon. I got the idea after working on a NPD project for University where my team is currently working on a fish product. After our weekly group meeting, I had a ton of ingredients left over and used those for the marinade which is composed of honey, soy sauce, chili and grated ginger. So simple but also so flavorful. You can marinate the salmon overnight if you want the taste to be more intense or if like me, you are throwing this salad together at the last minute, you can add a bit of marinade to the salmon whilst cooking.

Puy Lentil Salad with Honey-Ginger Marinated Salmon {}

Puy Lentil Salad with Honey-Ginger Marinated Salmon

serves 2


Honey-Ginger Marinade

  • 4 tbsp. honey
  • 2 tbsp. light soy sauce
  • 1 tbsp. oil + more for cooking fish
  • 1 tbsp. dried chili flakes
  • 2 tbsp. grated ginger
  • 2 salmon filets

Puy Lentil Salad

  • 250g cooked  puy lentils {I used ready-made lentils}
  • 1 avocado, thinly sliced lengthwise
  • 75g sun dried red peppers, drained of excess oil, chopped
  • 1 small bunch of parsley, chopped
  • a glug olive oil
  • a glug balsamic vinegar
  • a drizzle of fresh lemon juice
  • salt + pepper to taste


  1. For the marinade, mix together all the ingredients in a bowl. When you are ready to marinate the fish, add the salmon to the bowl. This can be done overnight or just a few hours before cooking. Cover the bowl and store in the fridge.
  2. When you are ready to assemble the salad, heat up some oil in a  pan {I like using a griddle pan for this}. When hot, cook the marinated salmon filets. Turn down the heat to ensure that they remain tender and juicy. If you want them to be more flavorful, you can drizzle a tablespoon of marinade onto the fish at this stage.
  3. While the fish is cooking prepare the salad. Toss the cooked lentils, sliced avocado, sun-dried red peppers and chopped parsley in a large bowl. Drizzle with fresh lemon juice, add a glug of olive oil and balsamic vinegar. Season to taste with salt and pepper {I skipped this step as the puy lentils were quite flavorful already}.
  4. When the salmon is cooked, assemble the salad on two plates and then add one salmon filet per plate, either as a whole or in smaller bite-size pieces.

Inspired by the Seared Tuna, Lentil & Sun-dried tomato salad in the March/April 2013 of Jamie Magazine.

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  • Reply Judit & Corina @WineDineDaily February 23, 2014 at 3:53 am

    This Salmon salad looks absolutely delicious with the the honey ginger marinade! Love the vibrant photos:)

  • Reply Stephanie March 2, 2014 at 10:41 pm

    That plate looks amazing! I was seriously drawn to this page from pinterest because of the plate. Would you mind telling me what brand this plate was? Judging by its appearance, it’s probably not one that can be found in stores anymore.

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