Crispy Lentil and Salmon Salad with Sesame Plum Dressing

This crispy lentil and salmon salad is a delightful fusion of textures and flavors. Roasted lentils become irresistibly crunchy, while fresh lettuce, cucumber and bell pepper add a cool, crisp contrast. The star of the show is the glossy sesame plum dressing, which brings a sweet tanginess that ties everything together.

Topped with everything bagel seasoning and crispy wonton strips, every bite offers a satisfying crunch. It’s a filling yet light meal that comes together quickly, perfect for a busy weeknight when you want something both delicious and nutritious.

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Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.34 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 unit LentilsView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

0.13 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

1 unit Wonton StripsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Everything Bagel SeasoningView ingredient guideLike ingredientDislike ingredient

4 tablespoon Plum SauceView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425°F. Drain and rinse lentils; pat thoroughly dry with paper towels (this helps them crisp).
2. Toss lentils on a baking sheet with a large drizzle of cooking oil, fry seasoning, salt and pepper. For 4 servings, divide between two sheets; roast on top and middle racks, swapping halfway. Roast on top rack for 15 minutes.
3. Remove sheet from oven, carefully shake or stir lentils, then return to oven and roast until crispy, 5-10 minutes more.
4. While lentils roast, trim and chop lettuce into bite-size pieces. Halve cucumber lengthwise, then cut crosswise into ¼-inch pieces. Halve, core and thinly slice bell pepper into strips; halve strips crosswise.
5. In a large bowl, whisk together rice wine vinegar, plum sauce, soy sauce, sesame oil, a drizzle of olive oil, salt and pepper.
6. When lentils are done, let rest a few minutes. Transfer to bowl with dressing. Add cabbage, lettuce, cucumber, bell pepper, half the everything bagel seasoning and half the wonton strips; toss until evenly coated. Taste and adjust seasoning with salt, pepper, soy sauce or sesame oil as desired.
7. Divide salad between bowls; top with remaining everything bagel seasoning and wonton strips. Serve.

Recipe Tips

FAQ

Can I make this salad ahead of time?

You can prep the vegetables and dressing in advance, but for the best texture, roast the lentils and assemble the salad just before serving. The wonton strips may lose their crunch if stored.

What can I substitute for plum sauce?

If you don’t have plum sauce, you can use hoisin sauce or a mix of sweet chili sauce and a little soy sauce for a similar sweet-savory flavor.

Is this salad gluten-free?

The recipe contains soy sauce and wonton strips, which typically contain wheat. To make it gluten-free, use tamari instead of soy sauce and omit the wonton strips or use gluten-free crispy noodles.