Salmon with Lentils and Mustard-Herb Butter (Saumon aux Lentilles)

Ingredients

• •5 tablespoons unsalted butter, softened
• •1 tablespoon chopped chives
• •1 teaspoon chopped tarragon
• •2 teaspoons grainy mustard
• •2 teaspoons fresh lemon juice
• •1 cup French green lentils
• •4 cups water
• •2 medium leeks (white and pale green parts only)
• •1 tablespoon unsalted butter
• •½ tablespoon fresh lemon juice
• •4 pieces skinless salmon fillet
• •2 tablespoons unsalted butter

Cooking Instructions

1. 1.

   Stir together all ingredients with 1/4 teaspoon each of salt and pepper.

   5 min

2. 2.

   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.

   30 min

3. 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 to 8 minutes.

   8 min

4. 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 min

5. 5.

   Pat salmon dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total).

   2 min

6. 6.

   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.

   8 min

7. 7.

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

   2 min