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Salmon with Herb Butter over Lentils Recipe

by Nancy Miyasaki

Ingredients

For mustard-herb butter 5 Tbsps unsalted butter, softened 1 Tbsp chopped chives 1 tsp chopped tarragon 2 tsps grainy mustard 2 tsps fresh lemon juice For lentils 1 cup French green lentils

4 cups water 2 medium leeks (white and light green parts only) 1 Tbsp unsalted butter 1/2 to 1 tablespoon fresh lemon juice For salmon 4 (6-ounce) pieces skinless salmon fillet 2 Tbsps unsalted butter

Directions

1. For mustard-herb butter:
2. Stir together all ingredients with 1/4 teaspoon each of salt and pepper.
3. For lentils:
4. Bring lentils, water, and 3/4 teaspoon salt to a boil in a heavy saucepan, then reduce heat and simmer, uncovered, until lentils are just tender, about 25 minutes. Remove from heat and let stand 5 minutes. Reserve 1/2 cup cooking liquid, then drain lentils.
5. 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.
6. 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.
7. For Salmon (while Leeks cook):
8. Pat salmon dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
9. 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.
10. Serve salmon, topped with remaining mustard-herb butter, over lentils.

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