Recipe Summary

35 mins
50 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • In a large saucepan, add the lentils and enough water to cover by 2 inches. Bring to a boil, then reduce the heat to medium and simmer, stirring often, until tender, 20 to 25 minutes. Stir in the vinegar and olive oil; season with salt and pepper.

  • In a large bowl, combine the salmon, bread crumbs, egg and onion; season with salt and pepper. Stir with a fork until the mixture just comes together. Using wet hands, form into four 3/4-inch-thick cakes.

  • Place the flour on a plate and lightly coat the salmon cakes on both sides. In a large nonstick skillet, melt the butter over medium heat. Add the salmon cakes and cook, turning once, until lightly browned, about 10 minutes. Set aside and cover loosely with foil.

  • Wipe out the skillet with a paper towel and add the bell pepper, skin side down. Cover and cook over medium heat, turning occasionally, until the skin is charred and blistered and the flesh is tender, 6 to 8 minutes. Remove the pepper from the heat and let cool about 5 minutes. Using a paper towel, remove the blackened skin and cut the flesh into thin strips. Divide the lentils among 4 serving plates; top each with a salmon cake and the pepper strips.