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Funky Asian Lentil Salad

  • Yield: 2 servings


  • 1 (4-ounce) salmon fillet
  • Essence
  • 2 tablespoons sugar
  • 1 tablespoon olive oil
  • 1 cup sprouted French lentils (lay the lentils in a damp cloth and allow to sprout, about 3 to 4 days-make sure the cloth is always damp)
  • 1 medium leek, white part only, julienned and fried
  • 1/4 cup grated carrots
  • 1 cup shredded white cabbage
  • Drizzle of sesame oil
  • 2 tablespoons olive oil
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon soy sauce
  • Salt and pepper
  • 25 year old balsamic vinegar
  • 2 long chives
  • 1 tablespoon chopped chives


  • Season the salmon fillet with Essence. Coat the fillet with the sugar. In a saute pan, heat the olive oil. When the oil is hot, caramelize the salmon for 2 to 3 minutes on each side. Remove from the pan and allow to cool. In a mixing bowl, toss the lentil sprouts, fried leeks, carrots, cabbage, sesame oil, olive oil, rice wine vinegar and soy sauce together. Season with salt and pepper. Flake the caramelized salmon fillet into the salad. Mound the salad in the center the plate. Drizzle the salad with sesame oil and 25 year old balsamic vinegar. Garnish with long and chopped chives.