Salmon with French Lentils, Mustard Herbed Butter, and Asparagus

Presented by: Robert Ebberts | Memorial Hospital, Yakima

serves 4

Ingredients for Mustard Herbed Butter

  • 5 Tbsp unsalted butter, softened
  • 1 Tbsp lemon juice
  • 1 Tbsp chives, chopped
  • 1 tsp tarragon, chopped
  • 2 tsp mustard grains
  • 1/4 tsp salt
  • 1/4 tsp pepper

Ingredients for Salmon and Lentils

  • 1 cup lentils
  • 3/4 tsp salt
  • 4 cups water
  • 1 Tbsp butter
  • 2 cups leeks
  • 2 tsp lemon juice
  • 24 oz salmon
  • 2 Tbsp butter, unsalted

Ingredients for Asparagus

  • 16 oz asparagus
  • large pot of heavily salted water
  • 2 oz oil
  • 1 Tbsp salt
  • 1 Tbsp black pepper
  • 1 oz lemon juice
  • 2 tsp lemon zest

Preparation

For mustard butter, stir together all ingredients.

Bring lentils, water and 3/4 teaspoon of salt to a boil, then reduce heat to a simmer, uncovered for 20 to 25 minutes. Remove from heat and let stand for 5 minutes. Reserve 1/2 cup cooking liquid, then drain lentils.

While lentils cook, chop leeks, and then wash. Cook leeks in 1 tablespoon butter over medium - low heat, until softened, about 6 to 8 minutes.

Add lentils with reserved liquid to leeks along with 3 tablespoons mustard butter and cook until heated through. Add lemon juice and season to taste. Remove from heat and keep warm.

Pat salmon dry and season. Heat 2 tablespoons unsalted butter in a skillet over medium high heat. Sauté salmon while leeks cook. Turn salmon once and cook until golden brown and just cooked through, 6 to 8 minutes.

Place trimmed asparagus in a bowl of ice water, for ten minutes. Cooling the core temperature of the vegetable will prevent over cooking. Reserve the ice water to cool the asparagus after it has been blanched.

Bring a large pot of heavily salted water to a boil. When you add the asparagus to the water it should not stop boiling. You may need to blanch in small batches to maintain the water temperature. Blanch the asparagus until it becomes bright green, about a minute. Shock in ice water immediately to stop the cooking.

After the asparagus has cooled remove from the water, and toss with oil and half of the salt and pepper. The asparagus may be either sautéed, grilled, or roasted. After it is cooked, season with the remaining salt and pepper if desired and the lemon.

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