Grilled Salmon with Garlic Mushroom & Lentil Salad

Cook the lentils: Put the French Green Lentils (1 cup) into a large saucepan along with the Bay Leaf (1), Fresh Thyme (2 sprigs), and Vegetable Stock (4 cups).

Bring to a boil over a high heat, then reduce to a simmer. Simmer for 15–20 minutes until tender.

Saute Mushrooms: Heat a large heavy-based frying pan over a medium-high heat and add the Olive Oil (1 Tbsp).

Once hot, add the Flat Mushroom (1 cup) and Baby Bella Mushroom (1 cup) with Salt (1 pinch) and cook in the pan for 6–8 minutes, stirring now and again, until soft and lightly caramelized on the edges.

Add the Garlic (2 cloves) and continue to cook for 2 minutes, then remove the pan from the heat.

Once the lentils are tender, drain well and discard the herbs. Put the lentils into a large mixing bowl and add the mushrooms. Mix together gently to avoid breaking up the lentils too much.

To make the dressing: put Garlic (1 clove), White Wine Vinegar (2 Tbsp), Whole Grain Mustard (1 tsp), Honey (1 tsp), Extra-Virgin Olive Oil (1 Tbsp), and Water (1 Tbsp) into a clean jam jar with a Sea Salt (to taste) and Freshly Ground Black Pepper (to taste). Close the lid of the jar and shake until the dressing comes together and emulsifies.

Grill the salmon: Preheat the grill to high heat. Grill the Salmon Fillets (4) for 6–8 minutes to your liking.

Pour half the dressing over the warm lentils and toss gently to ensure everything is coated. Fold in the Arugula (5 cups), place the salmon on top and pour over the remaining dressing. Serve immediately.