Saumon Aux Lentilles - Salmon With Lentils And Mustard-herb Butter
From lunasea 16 years agoIngredients
- For mustard-Herb Butter: shopping list
- 5 tablespoons unsalted butter, softened shopping list
- 1 tablespoon chopped chives shopping list
- 1 teaspoon chopped tarragon shopping list
- 2 teaspoons grainy mustard shopping list
- 2 teaspoons fresh lemon juice shopping list
- ~~~~ shopping list
- For Lentils: shopping list
- 1 cup French green lentils shopping list
- 4 cups water shopping list
- 2 medium leeks (white and pale green parts only) shopping list
- 1 tablespoon unsalted butter shopping list
- 1/2 to 1 tablespoon fresh lemon juice shopping list
- ~~~~ shopping list
- For Salmon: shopping list
- 4 (6-ounce) pieces skinless salmon fillet shopping list
- 2 tablespoons unsalted butter shopping list
How to make it
- Make Mustard-Herb Butter:
- Stir together all ingredients with 1/4 teaspoon each of salt and pepper.
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- 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.
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- 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.
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- 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.
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- 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).
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