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Okay, okay, I admit it. J’adore il pesce. Wait…French and Italian? Never mind. Just wanted to share another quick and easy salmon dish that’s impossibly simple to prepare, quite belle and completely delizioso. Based on a recipe from Epicurious.com

Salmon with Lentils and Herb Butter (Saumon aux Lentilles)

THE BUTTER
Leftovers are simply mah-ve-lous on almost any vegetable, potato, fish or chicken.

5 TBSP unsalted butter, softened
2 TSP whole grain mustard
1 TBSP chopped fresh chives
1 TSP chopped fresh tarragon
2 TSP lemon juice
1/2 TSP salt
1/2 TSP pepper
Combine all.

 

THE LENTILS
1 TBSP unsalted butter
1 large or 2 medium leeks halved, washed and thinly sliced crosswise
1 package Trader Joe’s lentils*
1/2 cup chicken or vegetable broth
1 TSP lemon juice
1TBSP herb butter
Salt & pepper to taste

Melt butter in a medium saucepan over low heat, then add leeks and cover. Cook, stirring periodically, until the leeks are soft. Add lentils and broth and heat until warm throughout. Add herb butter and lemon juice, season to taste.

*If you live near a Trader Joe’s, you are set for speed! They carry steamed french lentils in their produce section that are vacuum sealed, and contain no artificial anything.

IL PESCE
Select center cut fresh salmon with the skin on.  4 ounces per person is a nice serving unless you’re really hungry. Rub the flesh side with olive oil, salt, freshly ground pepper. Drizzle a bit of olive oil in a hot 8″ skillet and add the fish skin side down. Cook until the flesh turns pink 1/3 (for medium-rare) or 1/2 (medium) way up the side. Flip fish and repeat. Unless your fish is really thick, it will only take five minutes or so per side.

VOILA!
 Serve the salmon on top of the lentils with a dab of herb butter on top. Garnish with chives and long strips of lemon zest.

Enjoy! Savourer! Gusta!

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