Recipe: Salmon with Lentils and Mustard-Herb Butter
Enjoy this French-inspired salmon dish with a bottle of pinot noir
- 5 tbsp unsalted butter, softened
- 1 tbsp chives, chopped
- 1 tsp tarragon, chopped
- 2 tsp grainy mustard
- 2 tsp fresh lemon juice
- 1 cup French green lentils
- 4 cup water
- 2 medium leeks, white and pale green parts only
- 1 tbsp unsalted butter
- 1 tbsp fresh lemon juice
- 4 skinless salmon fillets
- 2 tbsp unsalted butter
Makes: 4 servings
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Salmon with Lentils and Mustard-Herb Butter Cooking Directions
Stir together all mustard-herb butter ingredients with 1/4 teaspoon each of salt and pepper. Set aside.
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.
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.