SALMON WITH LENTILS AND MUSTARD-HERB BUTTER (SAUMON AUX LENTILLE
A recipe from Gourmet Magazine. The mustard-herb butter gives a lemony pop to the meatiness of the fish, while the French green lentils add a unique texture that regular brown lentils just don't have. Posted for ZWT-8 France.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For mustard butter- stir together all ingredients with 1/4 teaspoons each of salt and pepper.
- Bring lentils, water, and 3/4 teaspoons salt to a boil in a heavy medium saucepan, then reduce heat and simmer, uncovered, until lentils are just tender, 20-25 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, 6-8 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.
- Saute salmon while leeks cook. Pat salmon dry and sprinkle with 1/2 teaspoons salt and 1/4 teaspoons pepper. Heat butter in a large nonstick skillet over medium-high heat until foam subsides, then saute salmon turning once, until golden and just cooked through, 6-8 minutes total.
- Serve salmon, topped with remaining mustard-butter, over lentils.
BROILED SALMON WITH HERB MUSTARD GLAZE
Provided by Giada De Laurentiis
Categories main-dish
Time 19m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Set aside mustard sauce.
- Preheat the broiler. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.
- Transfer the fillets to plates and serve with lemon wedges.
SALMON W/ LENTILS AND MUSTARD-HERB BUTTER
This dish is much easier to prepare than it looks and the results are wonderful.
Provided by Daily Inspiration S @DailyInspiration
Categories Fish
Number Of Ingredients 17
Steps:
- For mustard butter - stir together all ingredients with 1/4 teaspoon each of salt and pepper.
- Bring lentils, water, and 3/4 tsp. salt to a boil in a heavy medium saucepan. Reduce heat and simmer, uncovered, until lentils are just tender, 20-25 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 thoroughly. Cook leeks in butter in a heavy medium skillet over medium-low heat, stirring occasionally, until softened, about 6-8 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 (1/2 to 1 tbsp.) and salt/pepper to taste. Remove from heat and cover to keep warm.
- For salmon - Pat salmon dry and sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper. Heat butter in a large nonstick skillet over medium-high heat until foam subsides. Saute salmon, turning once, until golden and just cooked through, 6-8 minutes total.
- Serve salmon, topped with remaining mustard-butter, over lentils.
GARLIC LEMON BUTTER SALMON
A quick baked salmon dish.
Provided by Jim M
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Combine water and lemon juice in a bowl.
- Arrange the 16 smaller pieces of butter in 2 rows on a baking dish and top with garlic slices. Place salmon fillets over each row of butter and garlic.
- Melt remaining sliced butter in a bowl with minced garlic, about 40 seconds. Spoon about half the melted butter-garlic mixture over salmon and top with lemon slices. Pour about half the lemon juice mixture into the baking dish.
- Bake in the preheated oven for 10 minutes. Baste fillets with juices in the baking dish, then pour remaining butter and lemon juice over the fish. Continue baking until salmon is easily flaked with a fork, about 10 minutes more.
Nutrition Facts : Calories 492.8 calories, Carbohydrate 1.2 g, Cholesterol 148.7 mg, Fat 39.6 g, Fiber 0.1 g, Protein 32.8 g, SaturatedFat 21.3 g, Sodium 281.5 mg, Sugar 0.2 g
ROASTED SALMON WITH LENTILS
A mustard vinaigrette gives this Mediterranean-inspired dish its tangy flavor. Drizzle some over a leafy-green salad, and serve it on the side.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 45m
Number Of Ingredients 11
Steps:
- Heat broiler. Combine lentils and 2 1/2 cups water in a medium saucepan. Bring to a boil; reduce heat, and simmer, covered, 5 minutes. Add onion and celery; cover, and continue cooking until lentils and vegetables are just tender, 15 to 25 minutes more. Drain, reserving cooking liquid. Transfer lentils and vegetables to a medium bowl.
- In a bowl, whisk 2 tablespoons reserved cooking liquid with vinegar, oil, mustard, garlic, and parsley; season with salt and pepper. Toss half the dressing with the lentil mixture.
- Meanwhile, season salmon with salt and pepper. Coat a baking sheet with cooking spray. Arrange salmon on sheet; broil until opaque throughout, 8 to 10 minutes. Spoon lentils onto plates; top with salmon, flaking it into large pieces, if desired. Drizzle with remaining dressing.
Nutrition Facts : Calories 484 g, Fat 23 g, Fiber 4 g, Protein 44 g
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