Ingredients
-
-
5
-
1
-
1
-
2
-
2
-
1/4
-
1/4
-
-
1
-
-
-
-
-
Directions
Salmon With Lentils and Mustard-Herb Butter Saumon Aux Lentille, A recipe from Gourmet Magazine. The mustard-herb butter gives a lemony pop to the meatiness of the fish, while the French green lentils add a unique texture that regular brown lentils just don’t have. Posted for ZWT-8 France., Read my lipstick: Delish!!
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Steps
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1
Done
|
For Mustard Butter- Stir Together All Ingredients With 1/4 Teaspoons Each of Salt and Pepper. |
|
2
Done
|
Bring Lentils, Water, and 3/4 Teaspoons Salt to a Boil in a Heavy Medium Saucepan, Then Reduce Heat and Simmer, Uncovered, Until Lentils Are Just Tender, 20-25 Minutes. Remove from Heat and Let Stand 5 Minutes. Reserve 1/2 Cup Cooking Liquid, Then Drain Lentils. |
|
3
Done
|
While Lentils Cook, Chop Leeks, Then Wash. Cook Leeks in Butter in a Heavy Medium Skillet Over Medium-Low Heat, Stirring Occasionally, Until Softened, 6-8 Minutes. |
|
4
Done
|
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
Done
|
Saute Salmon While Leeks Cook. Pat Salmon Dry and Sprinkle With 1/2 Teaspoons Salt and 1/4 Teaspoons Pepper. Heat Butter in a Large Nonstick Skillet Over Medium-High Heat Until Foam Subsides, Then Saute Salmon Turning Once, Until Golden and Just Cooked Through, 6-8 Minutes Total. |
|
6
Done
|
Serve Salmon, Topped With Remaining Mustard-Butter, Over Lentils. |
