Salmon with Lentils and Mustard-Herb Butter (Saumon aux Lentilles)
A classic French dish featuring perfectly seared salmon served over tender green lentils, all topped with a flavorful mustard-herb compound butter. The combination of rich salmon, earthy lentils, and bright herbs creates an elegant and satisfying meal.
Ingredients
- •5 tablespoons unsalted butter, softened
- •1 tablespoon chopped chives
- •1 teaspoon chopped tarragon
- •2 teaspoons grainy mustard
- •2 teaspoons fresh lemon juice
- •1 cup French green lentils
- •4 cups water
- •2 medium leeks (white and pale green parts only)
- •1 tablespoon unsalted butter
- •½ tablespoon fresh lemon juice
- •4 pieces skinless salmon fillet
- •2 tablespoons unsalted butter
Cooking Instructions
- 1.
Stir together all ingredients with 1/4 teaspoon each of salt and pepper.
5 min
- 2.
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.
30 min
- 3.
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.
8 min
- 4.
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.
5 min
- 5.
Pat salmon dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total).
2 min
- 6.
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.
8 min
- 7.
Serve salmon, topped with remaining mustard-herb butter, over lentils.
2 min