Salmon and Lentils

SAUMON AUX LENTILLES

S"LMON WITH LENTILS AND MUSTARD-HERB BUTTER

SERVES4

ACTIVE TIME: 40 MIN STARTTO FINISH: SOMIN

FOR MUSTARD-HERB BUTTER

5 tablespoons unsalted butter, softened

1 tablespoon chopped chives

teaspoon chopped tarragon

2  teaspoons grainy mustard

2 teaspoons fresh lemon juice

rORLENTILS

1 cup French green lentils

4 cupswater

2 medium leeks (white and pale green parts only)

tablespoon unsalted butter

l.                                              to 1tablespoon freshlemon juice

FOR SA LMON

                              4 (6-oz)pieces skinless salmon fillet

2 tablespoons unsalted butter

MAKE MUSTA RD-HERB BUTTER:Stir together all ingredients With

4 teaspoon each of salt and pepper.

COOK LENTILS:Bring lentils, water, and >;. teaspoon salt to a boll in a heavy medium saucepan, then reduce heat and simmer, uncovered, unt1llentils are just tender, 20 to 25 minutes. Remove

from heat and let stand 5 mmutes. Reserve v, cup cookmg liquid,

then dra1n lentils.

•While lentils cook, chop leeks, then wash (see Tips, page 143). Cook leeks 10 butter 10 a heavy med1um skillet over medium-low heat, sttrring occas1onally, until softened, 6 to 8mmutes.

•Add lentils with reserved cookmg liquid to leeks along w1th

3 tablespoons mustard-herb butter and cook, sttrring, 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. SAUlt SALMON WHILE LEEKS COOK:Palsalmon dry and spnnkle w.th 'z :easoooo sa t and ·• teaspoon pepper (total).

Using a nonstick pan.  Cook fish until golden brown on each side about two minutes per side to medium rare.