Photo: Caroline Attwood
Confetti Lentils with Sockeye Salmon
10 ingredients
4 servings
openrecipes
Their colors become muted as they cook, but the shredded vegetables bring great flavor (and nutrition) to this simple side dish. Feel free to use a food processor for the grating if you prefer.
Estimated Nutrition (whole recipe, rough)
402
Calories
22g
Protein
27g
Fat
17g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sockeye Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Green Lentil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 olive oil
- 2 medium carrots, peeled, shredded on a box grater
- 1 medium celery root, peeled, shredded on box grater
- 1 medium onion, shredded on a box grater
- 2 kosher salt plus more for seasoning
- 1 1/4 French green lentils
- 4 6-oz. fillets wild sockeye salmon with skin
- 1/2 kosher salt
- 1 olive oil
- French green lentils are available at specialty foods stores and some supermarkets.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bonappetit ·
Recipe sourced from
openrecipes