SALMON WITH LENTILS AND MUSTARD-HERB BUTTER (SAUMON AUX LENTILLES)
Despite the fact that salmon seems to be everywhere these days, this dish is something very special. 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.
Provided by Shelley Wiseman
Categories Sauté Quick & Easy Dinner Salmon Leek Lentil Fall Winter Simmer Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- 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.
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