salmon w/ lentils and mustard-herb butter

Name: Salmon w/ Lentils and Mustard-Herb Butter
Prep time: 15 min
Cook time: 30 min
Yield: 4
Cuisine: French
Ingredients: ## 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

(2 RATINGS)

9 Pinches 1 Photo

Daily Inspiration S

Deep In The Heart of, TX

Updated on Feb 28, 2015

This dish is much easier to prepare than it looks and the results are wonderful.

Rate

prep time 15 Min

cook time 30 Min

method Stove Top

yield 4 serving(s)

Ingredients

FOR MUSTARD-HERB BUTTER
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
FOR THE LENTILS
1 cup french green lentils
4 cups water
2 medium leeks (white and pale green parts only)
1 tablespoon unsalted butter
1/2-1 tablespoon fresh lemon juice
FOR SALMON
24 ounces salmon fillets
2 tablespoons unsalted butter

How To Make salmon w/ lentils and mustard-herb butter

Step 1

For mustard butter - stir together all ingredients with 1/4 teaspoon each of salt and pepper.

Step 2

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.
Step 3

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.
Step 4

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.
Step 5

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.
Step 6

Serve salmon, topped with remaining mustard-butter, over lentils.
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