1/4 cup shredded pickled carrots (or regular shredded carrots)
2 green onions, chopped
5 basil leaves, cut into ribbons (Thai basil if you can find it)
2 cups cooked lentils
For the Salmon:
1 clove garlic
1 tbsp miso
1 tbsp honey
1 tsp sesame oil
1 tsp soy sauce*
1 tsp grated ginger
4 (3-4 oz) salmon filets
Olive oil spray
Green onion and/or basil for serving
To make the lentil salad, whisk together all dressing ingredients in a large bowl. Add cabbage, bell pepper, carrots, green onion, basil and lentils. Toss to coat.
To prepare salmon, whisk together garlic, miso, honey, sesame oil, soy sauce, and ginger in a small bowl. Spoon mixture onto salmon filets and spread evenly.
Heat a grill pan over medium-high heat. Spray with oil and add salmon, skin side down, to pan. Cook 3-4 minutes, then carefully flip and sear the other side for 1-2 minutes (optional) or until salmon is cooked through. Brush with any remaining sauce.
To serve, divide lentil salad between 4 plates. Top with salmon and sprinkle with additional basil or green onions.