Salmon and lentils go surprisingly well together. You can make the lentils ahead and reheat while you cook the salmon to make this a fast and easy way to get dinner on the table.
Ingredients
For the mustard butter:
3 Tbl. butter, softened
1 Tbl. chopped chives
1 Tbl. grainy mustard
2 tsp. fresh lemon juice
salt & pepper
For the lentils:
1 cup green lentils (you can use brown if that's all you can find, just watch the cooking time so they don't get mushy)
4 cups water
1 Tbl. olive oil
1 medium leek, and/or 1 large shallot chopped
1 Tbl. fresh lemon juice
For the salmon:
2 pieces of salmon
salt & pepper
1 Tbl. butter
Instructions
Make the mustard butter by stirring together all of the ingredients. Set aside.
Put the green lentils and water in a saucepan over high heat. Bring to a boil then lower to a simmer and cook about 20 minutes until the lentils are just tender but still have a slight bite. Pull out 1/2 cup of cooking liquid and then drain the lentils and return to the pot.
While lentils cook, heat the olive oil in a skillet. Add the chopped leek and/or shallot and sauté over medium-low heat until softened and just starting to lightly brown.
Into the lentils, fold the leeks, 2 tablespoons of the mustard butter, the lemon juice and just enough of the lentil cooking liquid to help it all combine. Taste and add some salt and pepper if needed. Turn the burner to low and keep the lentils warm.
Heat another skillet (cast iron, if you have it) over medium-high heat. Add 1 Tbl. of butter to melt. Salt and pepper the salmon, then add it to the pan and cook it to the doneness you like, about 6-8 minutes total.
Pile some lentils on each plate. Lay a piece of salmon on top, then finish with a dollop of the remaining mustard butter.
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