Lentil salad with Flaked Salmon and Dill

So last time i said i first had a lentil salad to post, but then the dumplings jumped in! So here's the lentil salad :) (à ta demande Chloë, parce que je pensais plustôt mettre une recette un peu plus hivernale pour les européen... mais ça sera la prochaine ;) )

It is a recipe from this book we found in Melbourne with Virginie about the weekend-off diet. A diet consisting of dieting during the week with the motivation of being allowed to eat what you want during the weekend (Sat morning to Sunday evening). This of course combined with exercise and foods that boost your metabolism. It's quite interesting :)

but anyway, here's the recipe of this nice little salad, fresh and easy for a light dinner or lunch.

Preparation time: 30min, Cooking time: 30-40min, serves:4

What you need:
- 500 g salmon tail fillet
- 2 tbsp dry white wine
- 4 red peppers, halved, cored and deseeded
- 175 g Puy lentils, well rinsed (i used green lentils)
- large handful of dill, chopped
- 1 bunch of spring onions, finely sliced
- lemon juice, for squeezing
- freshly ground black pepper

Dressing:
- 2 garlic cloves, peeled
- large handful of flat-leaf parsley
- large handful of dill, roughly chopped
- 1 tsp Dijon mustard
- 2 green chillies, deseeded and roughly chopped (i used 2 small red ones)
- juice of 2 large lemons
- 1 tbsp olive oil

What to do:

1. Place the salmon on a sheet of foil, gather up the foil and spoon over the wine. Fold over the foil at the top to seal. Place on a baking sheet and bake in a preheated oven, 200°C (400°F), gas mark 6, for 15-20 minutes. Allow to cool before flaking.

2. Meanwhile, flatten the pepper halves slightly. Grill, skin side up, under a preheated hot grill for a few minutes until charred. Enclose in a plastic bag for a few minutes to allow them to soften, then peel away the skin and cut the flesh in to 2.5 cm (1 in) cubes, reserving any juices.

3. Place all the dressing ingredients except the oil, in a food processor or blender and process until smooth. Still processing, drizzle in the oil until the mixture is thick.

4. Place the lentils in a large saucepan with plenty of water, bring to boil, then simmer gently for 15-20 min. Drain and place in a bowl with the red pepper, dill, spring onions and black pepper to taste.

5. Stir the dressing into the hot lentils and allow to infuse. Add the flaked salmon and mix through. Squeeze over the lemon juice and serve.

~~ Bon Appetit! :) ~~
*Gg*