Salmon With Lentils And Mustard-herb Butter (saumon Aux Lentille

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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 ( and pale green parts only)
• 1 tablespoon unsalted butter
• 1/2-1 tablespoon fresh lemon juice
• 24 ounces salmon fillets
• 2 tablespoons unsalted butter

Recipe

• 1 for mustard butter- stir together all ingredients with 1/4 teaspoons each of salt and pepper.
• 2 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.
• 3 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.
• 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 and salt and pepper to taste. remove from heat and keep warm, covered.
• 5 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.
• 6 serve salmon, topped with remaining mustard-butter, over lentils.