Best Salmon W Lentils And Mustard Herb Butter Recipes

Salmon With Lentils and Mustard-Herb Butter (Saumon Aux Lentille image

Provided by DailyInspiration

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

5 tablespoons unsalted butter, softened
1 tablespoon chives, chopped
1 teaspoon tarragon, chopped
2 teaspoons grainy mustard
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup french green lentil
4 cups water
2 medium leeks (white and pale green parts only)
1 tablespoon unsalted butter
1/2-1 tablespoon fresh lemon juice
24 ounces salmon fillets
2 tablespoons unsalted butter

Steps:

For mustard butter- stir together all ingredients with 1/4 teaspoons each of salt and pepper.
Bring lentils, water, and 3/4 teaspoons salt to a boil in a heavy medium saucepan, then reduce heat and simmer, uncovered, until lentils are just tender, 20-25 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, 6-8 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.
Saute salmon while leeks cook. Pat salmon dry and sprinkle with 1/2 teaspoons salt and 1/4 teaspoons pepper. Heat butter in a large nonstick skillet over medium-high heat until foam subsides, then saute salmon turning once, until golden and just cooked through, 6-8 minutes total.
Serve salmon, topped with remaining mustard-butter, over lentils.

Salmon with Lentils image

Provided by Ina Garten

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 25

1/2 pound French green lentils (lentilles du Puy)
1/4 cup good olive oil, plus extra for salmon
2 cups chopped yellow onions
2 cups chopped leeks, white and light green parts only
1 teaspoon fresh thyme leaves
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon minced fresh garlic
1 1/2 cups chopped celery (4 stalks)
1 1/2 cups chopped carrots (3 carrots)
1 1/2 cups Homemade Chicken Stock, recipe follows, or good canned broth
2 tablespoons tomato paste
2 tablespoons good red wine vinegar
Four 8-ounce center-cut salmon fillets, skin removed
Three 5-pound chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in half, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Steps:

Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.
Meanwhile, heat the oil in a saute pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season, to taste.
Preheat the oven to 450 degrees F.
For the salmon, heat a dry oven-proof saute pan over high heat for 4 minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops very liberally with salt and pepper. When the pan is very hot, place the salmon fillets seasoning-sides down in the pan and cook over medium heat without moving them for 2 minutes, until very browned. Turn the fillets and place the pan in the oven for 5 to 7 minutes, until the salmon is cooked rare. Spoon a mound of lentils on each plate and place a salmon fillet on top. Serve hot.
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface, as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

Salmon w/ Lentils and Mustard-Herb Butter image

Provided by Daily Inspiration S @DailyInspiration

Categories Fish

Number Of Ingredients 17

FOR MUSTARD-HERB BUTTER
5 tablespoon(s) unsalted butter, softened
1 tablespoon(s) chives, chopped
1 teaspoon(s) tarragon, chopped
2 teaspoon(s) grainy mustard
2 teaspoon(s) fresh lemon juice
1/4 teaspoon(s) salt
1/4 teaspoon(s) pepper
FOR THE LENTILS
1 cup(s) french green lentils
4 cup(s) water
2 medium leeks (white and pale green parts only)
1 tablespoon(s) unsalted butter
1/2-1 tablespoon(s) fresh lemon juice
FOR SALMON
24 ounce(s) salmon fillets
2 tablespoon(s) unsalted butter

Steps:

For mustard butter - stir together all ingredients with 1/4 teaspoon each of salt and pepper.
Bring lentils, water, and 3/4 tsp. salt to a boil in a heavy medium saucepan. Reduce heat and simmer, uncovered, until lentils are just tender, 20-25 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 thoroughly. Cook leeks in butter in a heavy medium skillet over medium-low heat, stirring occasionally, until softened, about 6-8 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 (1/2 to 1 tbsp.) and salt/pepper to taste. Remove from heat and cover to keep warm.
For salmon - Pat salmon dry and sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper. Heat butter in a large nonstick skillet over medium-high heat until foam subsides. Saute salmon, turning once, until golden and just cooked through, 6-8 minutes total.
Serve salmon, topped with remaining mustard-butter, over lentils.