Recipe: Saumon aux Lentilles

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After years of curiosity, work brought me to France for the first time last December! I had almost two weeks in Paris and loved the architecture, lifestyle, and cobbled streets. The French are really into the art of food and, while ratatouille was my favorite dish while there and Ratatouille is one of my favorite Disney movies, I decided to be inspired for today's recipe by the fish markets.

My family loves salmon, as do many of my friends. Salmon is easily found in French cuisine! The French green lentil, with a crunchier texture than traditional brown lentils, pair well with the meatiness of the fish and the lemony mustard-herb butter ties it all together. The leeks are less common in traditional American fare and a nice change in this recipe!

Read on for the easy to follow recipe! It makes a great, heart-healthy lunch.

Saumon aux Lentilles

Serves 4

Mustard-Herb Butter:

* 5 Tbsp. unsalted butter, softened

* 1 Tbsp. chopped chives

* 1 tsp. chopped tarragon

* 0.25 tsp. salt

* 0.25 tsp. ground black pepper

* 2 tsp. grainy mustard

* Juice of 0.5 lemon, or ~2-3 tsp.

Main:

* 1 c. French green lentils

* 4 c. water

* Pinch salt

* 2 medium leeks

* 1 Tbsp. unsalted butter

* Juice of 0.5 lemon, or ~2-3 tsp.

* 4 (6ox) skinless salmon fillets

* 2 Tbsp. unsalted butter

1) Mix together all of the mustard-herb butter ingredients in a small bowl. Combine well and set aside.

2) Put the water, lentils, and pinch of salt in a medium saucepan and bring to a boil over medium-high heat. Turn down to medium-low and simmer, covered, for 25 minutes or until lentils are just tender. Remove from the heat and set aside for 5 minutes.

3) While the lentils cook, trim the leeks so you just have the white and pale green stem. Chop and wash. 

4) Cook the cleaned leeks in butter in a large skillet pan over medium-low heat, stirring occasionally, for 7-8 minutes, or until softened.

5) While the leeks cook, melt the last 2 tablespoons of butter over medium-high heat in another large skillet pan. Pat the salmon fillets dry and season them with a little bit of salt and pepper, if you look.

6)  Once the foam is gone from the butter, saute the salmon, turning once in the middle, for 7-8 minutes, or until golden and cooked through but not overcooked. 

7) Save 0.5 c. liquid from the cooked lentils and drain the rest.

8) Add the lentils and reserved 0.5 c. cooking liquid to the pan with the leeks, along with 3 Tbsp. of the mustard-herb butter. Cook, stirring, until the lentils are heated through and the butter is melted. Add the remaining 2-3 tsp. lemon juice and salt and pepper to taste.

9) Serve the salmon over the lentils, topped with the remaining mustard-herb butter.

What is your favorite French food?

What is your favorite world cuisine?

What is your favorite vacation destination?