A Cut Above With Chef Jonathan: Paprika Grilled Salmon with Mediterranean Lentil Salad

YUMA, Ariz. (KYMA, KECY) - This is a great dish to break out for barbecue season. Well still keeping it light and fresh in the kitchen.

Ingredients:

For the Salad:

•1 cup cooked lentils (green or brown)

• 1 cup cucumber, diced

• 1 cup tomatoes, diced

• 1/2 cup Kalamata olives, pitted and chopped

• 1 cup cooked artichoke hearts, chopped (fresh or canned)

• 1/2 cup fresh parsley, finely chopped

• 1/4 cup red onion, finely chopped

•1/4 cup olive oil

• Juice of 1-2 lemons (to taste)

• Salt and pepper to taste

For the Grilled Salmon

• 2 salmon fillets

• 1 tablespoon olive oil

• 1 teaspoon paprika

•Salt and pepper to taste

• Lemon wedges for serving

Instructions:

1. Prepare the Lentils

   • If not already cooked, rinse and cook the lentils according to package instructions until tender. Drain and let cool.

2. Chop the Vegetables

   • Dice the cucumber and tomatoes, chop the Kalamata olives and artichoke hearts, finely chop the parsley, and finely chop the red onion.

3. Mix the Salad Ingredients

   • In a large bowl, combine the cooked lentils, cucumber, tomatoes, Kalamata olives, artichokes, parsley, and red onion.

4. Dress the Salad:

   • In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour this dressing over the salad and toss gently to combine all ingredients.

5. Taste and Adjust

   • Taste the salad and adjust the seasoning by adding more lemon juice, salt, or pepper if needed.

6. Prepare the Grilled Salmon

   • Preheat the grill or grill pan over medium-high heat.

   • Brush the salmon fillets with olive oil, then sprinkle with paprika, salt, and pepper.

   • Place the salmon on the grill and cook for about 4-5 minutes per side, or until the salmon flakes easily with a fork and has nice grill marks.

7. Serve

   • Let the salad sit for about 30 minutes in the refrigerator to allow the flavors to meld.

Serve the lentil tabouli salad on plates, topped with grilled salmon and grilled lemon wedges on the side.

Tune in every Wednesday at 6 p.m. on 13 On Your Side for more food recipes from Chef Jonathan.