Salmon and Lentils with Herb-Mustard Butter

I went on a 26 mile bike ride with my friend Tami in 90 degree heat, and we finished up at 4:00 p.m.  To say I was wiped out would be an understatement.  After I got home, took a quick shower and guzzled a gallon water, I had to start up dinner.  Usually trying out a new recipe can take a lot of extra time and energy, which I didn’t have to spare.  However, this beauty was easy to pull together, took a minimal amount of ingredients and most importantly I wasn’t left with a lot of clean up.  It ended up being a joy to pull together such a delicious and healthy meal, when I wanted nothing more than to call for delivery!

I know you know the health benefits of Salmon, but just in case you don’t know the powerhouse of Lentils, I will give you a quick rundown.

High in Fiber, Stabilizes Blood Sugar, High in Iron, Great Source of Vitamin B, helps us lower our cholesterol, and Protein makes up 26% of the calories.

Modified from Gourmet 2008, Shelley Wiseman

For mustard-herb butter

• 5 tablespoons unsalted butter, softened (15 seconds with paper on in microwave)
• 1 tablespoon chopped chives
• 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
• 1 tablespoons unsalted butter

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.

Bake salmon while leeks cook:  Preheat oven to 400 degrees.  Place Salmon on a broiler pan buttered.
Pat salmon dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total) and place on buttered pan
Bake for 12-15 minutes
Serve salmon, topped with remaining mustard-herb butter, over lentils.

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