Tandoori Salmon Salad with Pickled Cippolini Onions, Cucumber Raita and Marinated Lentils

| Wolfgang Puck
Serving size:4
Tandoori Salmon Salad with Pickled Cippolini Onions, Cucumber Raita and Marinated Lentils

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  • 4 tsp sugar
  • 1/2 cup Champagne vinegar
  • 1 slice fresh ginger
  • 1 tbsp kosher salt
  • 1 Fresno chile pepper or other hot or medium-hot fresh chile, thinly sliced crosswise (with seeds)
  • 5 cippolini onions, very thinly sliced crosswise into rings
  • 1 Japanese cucumber
  • 1/4 red onion
  • 2 tbsp honey
  • 1 tsp curry powder
  • 2 cup fresh cilantro leaves
  • 1 cup fresh mint leaves
  • 11/2 cup nonfat plain Greek yogurt

Directions

  1. At least 3 hours before serving time, or up to the night before, prepare the Pickled Cippolini Onions. In a small nonreactive saucepan, combine the vinegar, ginger, sugar, salt, chile, and ¼ cup water. Bring to a boil and cook, stirring, until the sugar and salt have dissolved. Place the onions in a nonreactive bowl. Stir in the vinegar mixture. Set aside until the liquid has cooled to room temperature, then cover and refrigerate. Leave the onions marinating in the liquid until serving time.