Recipe: Grilled salmon over lentil salad

Ingredients

• 4 salmon fillets (4 ounce portions), skin removed
• 2 tablespoons Dijon mustard
• 2 tablespoons canola oil
• 2 sprigs fresh tarragon, pulled and roughly chopped
• 1 clove garlic, minced
• 1 cup dry brown or green lentils, rinsed (use 1 1/2 cups canned black bean or small red beans, rinsed, as quick alternative)
• 1 bay leaf
• 2 garlic cloves, peeled and smashed
• 1 rosemary sprig
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced
• 1/4 cup red onion, very finely diced
• 1/4 cup parsley, finely chopped
• 1 tablespoon chopped tarragon
• 2 tablespoons red onion, minced
• 2 cloves garlic
• 1 tablespoon Dijon mustard
• 1/4 cup rice or champagne vinegar
• 1/2 cup canola oil
• 1/2 cup walnuts, toasted and coarsely chopped
• 1/4 teaspoon pepper