Welcome to my recipe collection.

These recipes offer a delicious mix of new and old world flavors. From the kitchens of my mother and grandmother in Transylvania to the new fusion mixes from my home kitchen in Canada. I have been inspired by the fickle tastes of my children ( vegetarian, pescatarian or whichever way the wind may blow) and my desire to become healthier without compromising taste. I hope you enjoy reading this as much as I have enjoyed writing it. Leave me comments and your favorite recipes!

Saturday, December 25, 2010

SALMON WITH LENTILS AND MUSTARD HERB BUTTER

 
For mustard-herb butter
  • 5 tablespoons unsalted butter, softened
  • 1 tablespoon chopped chives
  • 1 teaspoon chopped tarragon
  • 2 teaspoons grainy mustard
  • 2 teaspoons fresh lemon juice

For lentils
  • 1 cup French green lentils
  • 4 cups water
  • 2 medium leeks (white and pale green parts only)
  • 1 tablespoon unsalted butter
  • 1/2 to 1 tablespoon fresh lemon juice

For salmon
  • 4 (6-ounce) pieces skinless salmon fillet
  • 2 tablespoons unsalted butter
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Preparation

Make mustard-herb butter:
Stir together all ingredients with 1/4 teaspoon each of salt and pepper.
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.
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.
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.
Sauté salmon while leeks cook:
Pat salmon dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total).
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, topped with remaining mustard-herb butter, over lentils.
   
The lentil leek combination is very good, has a somewhat sweet flavor, and the lentils had a nice texture to it , it is not mushy. We liked it very much. Definitely a winner, I will make it again; maybe as a side dish for other meats.

Cooks' notes: ·Mustard-herb butter can be made 1 day ahead and chilled, covered. Soften at room temperature before using (1 hour).
·Lentils can be cooked (but not drained) 1 day ahead and chilled in cooking liquid, covered (once cool).



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