WOW!! Can you believe we’re already at part 5 of this series??? I know I can’t! Here’s the thing, though. We’re at part 5. Alex’s race is less than 3 weeks away. The donation deadline is in a week. And with that in mind, I’m imploring you. Please. Leave me a comment, so I can give her a dollar, or 2 dollars from you. So I can do what little bit I can, to show her how proud of her I am for doing this amazing thing to raise money to fight the disease that has hurt her family. Tell your friends, send them links, Tweet this, do whatever you have to do. I’m willing to donate for every single comment I get on one of these posts by November 15th.
There are 2 excellent things about this dish. The first, is that it’s french. The second, is that it involves salmon, lentils, and leeks. Maybe that adds up to 4 good things, but either way….. It’s a great great dish. (And yes, in case you’re scoring at home, Salmon is ok with Alex the Vegetarian. I checked.) The excellent things about this dish expand the more you look into it, but before I go into those, I’ll go into one unnecessary thing.
There is a compound butter made with tarragon, chives, mustard, and lemon juice. I love compound butters, but they’re not exactly great for your health — slapping an extra tablespoon of butter onto a salmon filet that you’ve cooked in butter, seems excessive, even to my butter-loving soul. In that spirit, I would advocate for skipping the additional quantity of Mustard-Herb butter. 2 tablespoons of butter should suffice, and halve the rest of the things in it.
And now, on with the recipe. Saumon aux Lentiles – or, Salmon with Lemtils.
I’m going to suggest that you follow the link to get the ingredients and items, since I got this directly from Gourmet March 2008, and in a shocking turn of events, I followed it to the letter. (more or less) You can also totally halve this and serve it for 2. I had a LOT of lentils left over, although I only cooked 2 portions of salmon, so I ended up eating lentils with fried eggs the next day, and it was delightful. So, for what that’s worth.
Step 1: The Lentils
Put the green lentils, water, and 3/4tsp of salt in a pot, bring to a boil, Simmer until just tender, and let them hang out for 5 minutes. Then, take out half a cup of the cooking water (it will be a funky color. Do not be deterred) and drain.
Step 2: The Leeks
I’m pretty sure that the leek is my favorite vegetable. Unless a chickpea is a vegetable, in which case, it wins. Are legumes vegetables? I know that in French, “legume” means “veggie” but I need a ruling. ALYSSA!!! You’re a Bio teacher – are chickpeas vegetables?
Regardless. Leeks rock. Except for one thing. They’re kind of a pain in the ass to clean, because they grow in sandy soil. So in order to clean them, you lop off the dark leafy bits, and you lop off the white root-looking end. Then, you cut them in half, top to bottom, so you have 2 long halves (ish). Then, you put each half round-side up, cut IT in half the long way, and then rotate your knife and cut them into half-moons the short way. I promise, this is all worth it, and there will be pictures. Once you have all of your leek bits cut up, place them in a big bowl or pot of cold water, and swish. Then, walk away.
While the sand and grit from the leeks is sinking to the bottom of the pot or bowl, get out a saute pan and put in some butter. Then, when the butter is melted, gently scoop out the leeks, leaving the grit at the bottom of the receptacle. Plop them in the saute pan and cook until softened. Then, add the lentils, their cooking liquid, and 2 tablespoons of the compound butter, and cook until the lentils are warm.
Step 3: The Salmon
The rest of this dish is quite simple. Pat your salmon filets (skin on is fine) VERY dry with a paper towel. Sprinkle with salt and pepper. Melt some butter in a non-stick pan, and get it pretty darn hot. Once the butter stops foaming, put the filets in, and cook for 3-4 minutes per side, depending on how well you like salmon cooked. Then, put some lentils and leeks on a plate, and top with the salmon. Easy peasy, one-two-threesy.
This dish is delicious. It’s frenchy. It’s got lots and lots of good protein, and fiber, and good fats. If you didn’t want to use the butter-sauteing method for the Salmon, by all means you could broil it. The lentils and leeks will still provide plenty of flavor, and salmon is a flavorful fish, although I really like the crisp that sauteing gave the skin.
Enjoy, and remember:
Alex Runs. I Cook. You Comment. I Donate.
WE ALL FIGHT CANCER.