Salmon with Lentils and Mustard-Herb Butter

inAutumn Recipes, Dinner Recipes, Fish & Seafood Recipes, French Recipes, Holiday & Dinner Party Recipes, Recipes
  • YIELDS | 4 SERVINGS
  • PREP TIME | 30 MINS
  • COOK TIME | 15 MINS

Classically French in every way, this recipe produces a delicate, flaky fish with warm, savory lentils. The fresh tarragon brightens the lentils and butter perfectly. This dish is easy to make and impressive, equally perfect for a weeknight meal or for dinner guests.

Ingredients

  • 1 cup French green lentils
  • 4 cups filtered water
  • 1 medium leek, or 6 scallions, chopped
  • 4 6-ounce pieces salmon fillet
  • 2 tablespoons butter
  • 2 tablespoons olive oil

Mustard-Herb Butter

  • 4 tablespoons butter, softened
  • 1 tablespoon chives, chopped, plus more for garnish, optional
  • 1 tablespoon tarragon, chopped
  • 2 teaspoons Dijon mustard
  • 2 teaspoons fresh lemon juice
  • Kosher salt and freshly ground pepper

Instructions

  1. Make the Mustard-Herb Butter: In a small bowl, mix together the 4 tablespoons butter, the herbs, the Dijon mustard, lemon juice, and salt and pepper to taste, then set aside.
  2. Bring lentils, water, and 3/4 teaspoon salt to a boil in a heavy medium saucepan. Reduce heat and simmer uncovered until lentils are barely tender, 20-25 minutes.
  3. Remove from heat and let stand 5 minutes. Drain the lentils and keep in the pot and cover to keep warm.
  4. While lentils cook, rinse, trim and chop the white part of the leek and the tender green parts, or the scallions, if using.
  5. Melt 1 tablespoon butter and 1 tablespoon olive oil in a medium-sized, heavy bottomed skillet over medium-low heat. Add in the leeks or scallions and cook for 3-5 minutes, stirring occasionally, and until softened, remove from the pan and set aside.
  6. Pat salmon dry and sprinkle with Kosher salt and ground pepper.
  7. In the same skillet you used for the leeks, over medium-high heat, add 1 tablespoon oil and 1 tablespoon butter and cook until the butter foams. Add salmon, flesh side down. Here is the hard part: cook untouched for 5-6 minutes, flip and cook for 1 additional minute for medium rare. Remove the salmon and set onto a plate.
  8. Add the sautéed leeks or scallions to the drained lentils along with 1/2 the Mustard-Herb Butter and cook on low, stirring, until lentils are heated through and butter is melted. Pour the lentils into the skillet and top with the salmon, and drizzle the remaining herb-butter over the salmon. Serve warm.

Notes

For a more formal presentation, pour the lentil and leek mixture onto a serving platter or rimmed dish, and then place the salmon on top, drizzle with the herb butter.

Substitute other herbs like rosemary and thyme if you don’t have tarragon.

Shallots are also a suitable substitute for leeks.