How to make it

  • Make Mustard-Herb Butter:
  • Stir together all ingredients with 1/4 teaspoon each of salt and pepper.
  • ~~~~
  • Cook Lentils:
  • Bring lentils, water, and 3/4 teaspoon salt to a boil in a heavy medium saucepan, then reduce heat and simmer, uncovered, until lentils are just tender, 20 to 25 minutes.
  • Remove from heat and let stand 5 minutes.
  • Reserve 1/2 cup cooking liquid, then drain lentils.
  • ~~~~
  • While lentils cook, chop leeks, then wash. Cook leeks in butter in a heavy medium skillet over medium-low heat, stirring occasionally, until softened, 6 to 8 minutes.
  • Add lentils with reserved cooking liquid to leeks along with 3 tablespoons mustard-herb butter and cook, stirring, until lentils are heated through and butter is melted.
  • Add lemon juice and salt and pepper to taste.
  • Remove from heat and keep warm, covered.
  • ~~~~
  • Sauté Salmon While Leeks Cook:
  • Pat salmon dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total).
  • Heat butter in a large nonstick skillet over medium-high heat until foam subsides, then sauté salmon, turning once, until golden and just cooked through, 6 to 8 minutes total.
  • Serve salmon, topped with remaining mustard-herb butter, over lentils.
  • ~~~~
  • NOTES:
  • ~ Mustard-herb butter can be made 1 day ahead and chilled, covered. Soften at room temperature before using (1 hour).
  • ~ Lentils can be cooked (but not drained) 1 day ahead and chilled in cooking liquid, covered (once cool).

Reviews & Comments 2

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    " It was excellent "
    trigger ate it and said...
    After I serve those Guinness onion rings as an appetizer I will serve this Saumon Aux Lentilles, with that great Mustard-Herb Butter, I can get a whiff of the chives, tarragon and lemon now.
    High Five Vickie
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    " It was excellent "
    misslizzi ate it and said...
    Simply gorgeous!
    Was this review helpful? Yes Flag

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