Nothing simpler than buying a side of salmon, figuring 4-6 oz. per person, then glazing with a simple chile glaze and topping with fresh herbs and mustard butter.
Want to tart this recipe up, serve that luscious wild-caught salmon on a bed of French green lentils and top it with a mustard butter. Sounds complicated. Isn’t. You can even mix in salmon and cod fish for a glorious look. Yum.
Glazed Salmon and Codfish on a bed of lentils with mustard butter
multiply your recipe by the number of people in your party, figuring 6 ounces of fish per person. For four people, here’s how much to cook.
24 ounces wild salmon and/or cod fish fillet
2 tablespoons Asian chile sauce
1 cup French green lentils
4 cups water
2 medium leeks
3 tablespoons unsalted butter
1 tablespoon fresh lemon juice
For mustard butter
6 tablespoons soft unsalted butter
1 tqablespoon chopped chives
1 teaspoon chopped tarragon
3 teaspoons Dijon mustard
2 teaspoons fresh lemon juice
Paint salmon side with 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. 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.