This may need to become a gold standard dinner party dish. (I really need to have more dinner parties!!) It was healthy (maybe?), elegant, and absolutely delicious. We ate it for Easter dinner this year- the salmon was very flavorful and everyone was begging for more lentils. What a great crowd! 🙂
This recipe was adapted from Gourmet, contributed by Shelley Wiseman, via Epicurious.com. I increased the amount of leeks. We ate it with Asparagus and Fava Beans with Toasted Almonds. Wonderful!
Yield: Serves 6
For the Mustard-Herb Butter:
- 7 tablespoons unsalted butter, softened
- 1 1/2 tablespoons chopped chives
- 1 1/2 teaspoons chopped tarragon
- 3 teaspoons whole grain mustard
- 3 teaspoons fresh lemon juice
For the Lentils:
- 1 1/2 cups French green lentils
- 6 cups water
- 4 medium to large leeks (white and pale green parts only)
- 1 1/2 tablespoons unsalted butter
- 1 1/2 tablespoons fresh lemon juice
For the Salmon:
- 6 (6-ounce) pieces skinless salmon fillet (I portioned a 2-ish pound salmon fillet)
- 3 tablespoons unsalted butter
Make mustard-herb butter:
- Stir together all ingredients with heaping 1/4 teaspoon each of salt and pepper.
Cook the lentils:
- Bring lentils, water, and 1 1/4 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 3/4 cup cooking liquid, then drain lentils.
- While lentils cook, chop leeks, then wash and drain. 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 scant 5 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 3/4 teaspoon salt and 1/4 to 1/2 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. (I placed the mustard-herb butter over the warm fish on the plates prior to serving.)
- Mustard-herb butter can be made 1 day ahead and chilled, covered. Soften at room temperature before using (1 hour).
- Lentils can be cooked (but not drained) 1 day ahead and chilled in cooking liquid, covered (once cool).
One Year Ago:
Two Years Ago: