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."
photo by gailanng photo by gailanng
photo by gailanng
photo by JackieOhNo! photo by JackieOhNo!
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by threeovens photo by threeovens
Ready In:




  • 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.

Questions & Replies

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  1. Delicieux! Even with the high fat amount I enjoyed this. I did cut back a lot on the butter and did not miss any of it. Loved the tarragon in this! This is quick and very easy to bring together. I did start to brown my salmon stove top, spooned some of the butter from the pan over it then finished it under the broiler. You`ll impress many with this dish. I served with recipe #478704. Merci!
  2. Mmmmm. Nice combination, lentils and salmon. The butter is lemony and just a hint of mustard.
  3. I loved this. I even used the mustard butter for a vegetarian patty for DD as well as for the salmon. Made for ZWT8.
  4. Read my lipstick: Delish!!
  5. Wow! You have a winner here. I'm tucking this into my Best of 2015 file. The lentils with leeks and herbed butter was wonderful! The salmon was equally wonderful with that herbed butter. Put them together and it was a marriage made in heaven. Thank you, thank you!



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