Serve up a dose of heart-healthy salmon placed on top of French green lentils and finished with a drizzle of mustard butter and fresh herbs for dinner, courtesy of Linda Eckhardt, of The Silver Cloud Diet!
Glazed Salmon on a Bed of Lentils with Mustard Butter
24 ounces Wild Salmon and/or cod fish fillet
2 tbsp. Asian chile sauce
1 cup French green lentils
4 cups water
2 medium leeks
3 tbsp. unsalted butter (“Mom” prefers organic)
For Mustard Butter
6 tbsp. soft unsalted butter (“Mom” prefers organic)
1 tbsp. chopped chives
1 tsp. chopped tarragon
3 tsp. Dijon mustard
2 tsp. fresh lemon juice
Paint salmon side with Asian chile sauce and place it in a Pam-sprayed baking pan. Preheat the oven to 400 F.
Meanwhile cook the lentils in water with a pinch of salt until just tender, about 20 minutes. While the lentils cook, chop the leeks, then cook in butter over medium low heat until soft, about 8 minutes. Combine leeks with lentils, and set aside.
Make mustard butter by stirring together all ingredients with sea salt and cracked pepper to taste, and set aside.
Ten minutes before serving time, pop the salmon into the oven. Warm the plates. When the salmon flakes easily and has a lovely glaze. Remove from the oven and cut into 6-oz. portions. Mound lentils onto dinner plates and top with glazed salmon. Add a topping of mustard butter and serve at once.
*Recipe and image courtesy of Linda Eckhardt, of The Silver Cloud Diet.*