Curried Lentil Salmon Salad

Ingredients

• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons honey
• 1 pound salmon fillet (1 1/4-inch thick), preferably wild, skin removed
• 3 tablespoons fresh lemon juice
• 1 teaspoon curry powder
• 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1 1/2 cups cooked lentils; or 1 can (15 ounces), drained and rinsed
• 2 tablespoons thinly sliced scallion
• 1 cup Greek yogurt
• 2 cups packed baby arugula
• 1 mini cucumber, sliced (3/4 cup)

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