Recipe

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

Add Step-by-Step Photos	Lunasea / All my dishes 1 year, 9 months 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

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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

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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

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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.

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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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Comments

misslizzi 1 year, 9 months ago said:
Simply gorgeous!

trigger 1 year, 3 months ago 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
Michael

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