| This recipe is liked by 0 person(s). |
Mustard Butter Salmon with Lentils
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 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.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe