Salmon and Lentils

Lentils have become a very popular bean on bistro and restaurant menus. Salmon is often paired with them. Lentils have a milder bean flavor than larger types of beans and go well with the meaty taste of salmon. And like all beans, lentils are really good for you.

Servings: 2

Time: 50 minutes

     INGREDIENTS

     For mustard-herb butter:

• 3 tablespoons unsalted butter, softened
• 1/2 tablespoon chopped chives
• 1/2 teaspoon chopped tarragon
• 1 teaspoon of a grainy mustard or Dijon
• 1 teaspoon fresh lemon juice

     For lentils:

• 1/2 cup French green lentils (or lentils du puy - small brown lentils)
• 2 cups water
• 1 medium leek (white and pale green parts only) or 1/4 cup sliced green onion
• 1 tablespoon unsalted butter
• 1 teaspoon fresh lemon juice

     For salmon:

• 2 (6-ounce) pieces skinless salmon fillet
• 1 tablespoons unsalted butter

   
     DIRECTIONS

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

2. 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.

3. While lentils cook, chop leeks, then wash thoroughly to remove sand and dirt even if they don't look dirty! Sauté leeks in butter in a heavy medium skillet over medium-low heat, stirring occasionally, until softened, 6 to 8 minutes (less time if using green onions).

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. Sauté salmon while leeks cook: 
Pat salmon dry and sprinkle with salt and pepper.

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.

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

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