Thursday, June 9, 2011

Recipe for Salmon with Lentils and Mustard Herb Butter

Good Afternoon Readers,

In a week from tomorrow, B and I will be traveling to California. In light of this we have both been trying to eat a little healthier than usual. (Although you might not have been able to tell from some of my recent blog posts). Additionally, being that Thursday is my favorite week night, I am in the mood to try out a new recipe in our kitchen this evening. I have located this delightful French recipe from again one of my favorite cooking websites: Epicurious. If all goes to plan, on the menu tonight will be Salmon with Lentils and Mustard Herb Butter. I am also going to serve Roasted Asparagus on the side. Cook Alongside with me this evening and be sure to let me know how it goes! Enjoy!

For mustard-herb butter
5 tablespoons unsalted butter, softened
1 tablespoon chopped chives
1 teaspoon chopped tarragon
2 teaspoons grainy mustard
2 teaspoons fresh lemon juice

For lentils
1 cup French green lentils
4 cups water
2 medium leeks (white and pale green parts only)
1 tablespoon unsalted butter
1/2 to 1 tablespoon fresh lemon juice

For salmon
4 (6-ounce) pieces skinless salmon fillet
2 tablespoons unsalted butter

Make mustard-herb butter:
Stir together all ingredients with 1/4 teaspoon each of salt and pepper.

Cook lentils:
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.
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.

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.

Sauté salmon while leeks cook:
Pat salmon dry and sprinkle with 1/2 teaspoon salt and 1/4 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. Enjoy!

*Recipe taken from Epicurious.

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