Salmon is such a staple in my house and I’m forever looking for ways to jazz it up. Every once in a while I’ll log onto Epicurious and do a search for salmon and see what strikes my fancy. I came across this recipe for salmon with lentils and was totally intrigued. I love salmon with lentils generally but really loved the idea of adding leeks and a mustard butter.
This recipe was really simple to literally throw together. Okay, maybe that was an overstatement since there are quite a few steps involved but they weren’t hard and a lot can be done simultaneously, which is totally a bonus.
This is also a great recipe if you’re tired of the usual rice, potato or noodle side dishes. Plus it just feels healthy… despite the abundance of butter.
Salmon with Lentils and Mustard-Herb Butter (Saumon aux Lentilles)
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
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
For salmon
4 (6-ounce) pieces skinless salmon fillet
2 tablespoons unsalted butter
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.
(From Gourmet – March 2008)
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