- 1 cup raw lentils, rinsed
- 1 tablespoon red wine vinegar
- 1 tablespoon extra virgin olive oil
- Salt and pepper
- 1 (14.75 ounce) can salmon, drained, bones and skin removed
- 1/2 cup bread crumbs
- 1 large egg, beaten
- 2 tablespoons grated onion
- 1/3 cup flour
- 2 tablespoons unsalted butter
- 1 red bell pepper–quartered, stemmed and seeded
- 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.