Recipe

Saumon Aux Lentilles - Salmon With Lentils And Mustard-herb Butter Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 4 months, 2 weeks ago Mustard-herb butter gives a lemony pop to the meatiness of the fish, while French green lentils add a unique texture that regular brown lentils just don't have. Enjoy. Recipe adapted from Gourmet. Prep:10m Cook:40m Servings:4	Lunasea
	chives butter tarragon mustard lemonjuice lentils leeks salmon

Does this look good? Yeah! / Nope

Fans

misslizzi

jimrug1

Ingredients

For Mustard-Herb Butter:

5 tablespoons unsalted butter, softened

1 tablespoon chopped chives

1 teaspoon chopped tarragon

2 teaspoons grainy mustard

2 teaspoons fresh lemon juice

~~~~

For Lentils:

1 cup French green lentils

4 cups water

2 medium leeks (white and pale green parts only)

1 tablespoon unsalted butter

1/2 to 1 tablespoon fresh lemon juice

~~~~

For Salmon:

4 (6-ounce) pieces skinless salmon fillet

2 tablespoons unsalted butter

Directions

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).

Recent Gawkers