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

Name: Salmon with Lentils and Mustard-Herb Butter (Saumon aux Lentilles)
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp chopped chives; 237 milliliters French green lentils; 2 teaspoons grainy mustard; 2 mediums leeks (white and pale green parts only); 1 Tbsps fresh lemon juice; 680 grams skinless salmon fillet; 1 teaspoon chopped tarragon; 2 Tbsps unsalted butter; 946 milliliters water

Salmon with Lentils and Mustard-Herb Butter (Saumon aux Lentilles) might be just the main course you are searching for. This gluten free and pescatarian recipe serves 4. One serving contains 482 calories, 46g of protein, and 17g of fat. From preparation to the plate, this recipe takes roughly 50 minutes. Head to the store and pick up leeks, butter, grainy mustard, and a few other things to make it today.

Instructions

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

Ingredients you will need

Salt And Pepper

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.

Ingredients you will need

Lentils

Water

Salt

Equipment you will use

Sauce Pan

Remove from heat and let stand 5 minutes. Reserve 1/2 cup cooking liquid, then drain lentils.

Ingredients you will need

Lentils

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.

Ingredients you will need

Lentils

Butter

Leek

Equipment you will use

Frying Pan

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.

Ingredients you will need

Lentils

Mustard

Butter

Leek

Add lemon juice and salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Lemon Juice

Remove from heat and keep warm, covered.

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

Ingredients you will need

Pepper

Salmon

Salt

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.

Ingredients you will need

Butter

Salmon

Equipment you will use

Frying Pan

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

Ingredients you will need

Lentils

Mustard

Butter

Salmon

·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).

Ingredients you will need

Lentils

Mustard

Butter

Equipment

Sauce Pan

Frying Pan

Ingredients

Servings:

1Tbsp

chopped chives 237milliliters

French green lentils 2teaspoons

grainy mustard 2mediums

leeks (white and pale green parts only)1Tbsps

fresh lemon juice 680grams

skinless salmon fillet 1teaspoon

chopped tarragon 2Tbsps

unsalted butter 946milliliters

water

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Tenuta di Nozzole Le Bruniche Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.