(780) 705-0450
Dr. Michelle Mackay Patel, ND
  • Home
  • About
    • Dr. Mackay Patel
    • Naturopathic Medicine
    • Services >
      • Naturopathic Treatments
      • IV Therapy
      • Injection Therapy
      • Prolotherapy
  • New Patients
  • FAQ
  • Contact

Wild Salmon with Lentils and Mustard-Herb ButterĀ 

11/15/2016

0 Comments

 
Picture
In this entree, salmon's strong flavour gets a lemony-pop from mustard-herb butter. The French green lentils add texture and flavour not found with brown lentils. Combined with tarragon, leeks and chives, you have a robust healthy meal that looks pretty on your plate.
Makes 4 servings

Ingredients
For the mustard-herb butter
  • 5 Tbs unsalted butter, softened
  • 1 Tbs chopped chives
  • 1 tsp chopped tarragon
  • 2 tsp grainy mustard
  • 2 tsp fresh lemon juice
  • 1/4 tsp salt
  • 1/4 tsp pepper
For the lentils
  • 1 cup French green lentils
  • 4 cups water
  • 2 medium leeks (white and pale green parts only)
  • 1 Tbs unsalted butter
  • 1/2 to 1 Tbs fresh lemon juice
  • 3/4 tsp salt
For the salmon
  • 4 (6-ounce) fillets of skinless wild-caught salmon
  • 2 Tbs unsalted butter
  • 1/2 tsp salt and 1/4 tsp pepper mixed together

Preparation:

Make the mustard-herb butter:
Stir together all ingredients with 1/4 tsp each of salt and pepper.

Cook the lentils:
Bring lentils, water, and 3/4 tsp salt to a boil in a heavy medium saucepan, then reduce heat and simmer, uncovered, until lentils are just tender, 20 to 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 thoroughly. Cook leeks in butter in a heavy medium skillet over medium-low heat, stirring occasionally, until softened, 6 to 8 minutes.

Add lentils with reserved cooking liquid to leeks along with 3 Tbs 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.

Sauté salmon while leeks cook:
Pat salmon dry and sprinkle with salt and pepper mixture; distribute evenly between fillets.
Heat butter in a large nonstick skillet over medium-high heat until foam subsides, then sauté salmon, turning once, until golden and just cooked through, 6 to 8 minutes total.
Serve salmon, topped with remaining mustard-herb butter, over lentils.
​
Cook's notes: Mustard-herb butter can be made 1 day ahead and chilled, covered. Soften at room temperature before using (1 hour)
Lentils can be cooked (but not drained) 1 day ahead and chilled in cooking liquid, covered (once cool).

Photo Credit: maksheb/bigstockphoto.com
0 Comments

Your comment will be posted after it is approved.


Leave a Reply.

    Picture


    I am an Edmonton, Alberta Naturopathic Doctor with a desire to help others, a passion for life, a heart for nature, and a curiosity to try new things!

    This blog is not intended to give specific medical advice. Always seek the recommendations of a qualified healthcare professional for your specific health needs.

    RSS Feed

    Archives

    September 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    September 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    December 2015
    November 2015
    October 2015
    July 2015
    June 2015

    Categories

    All
    Allergies
    Anxiety
    Botanical Medicine
    Brain
    Cold And Flu
    Dairy Free
    Detox
    Diabetes
    Digestion
    DIY
    Environmental Health
    Exercise
    Food Sensitivities
    Gluten Free
    Heart Health
    Immune System
    Lifestyle
    Mindfulness
    Naturopathic Medicine
    Nutrition
    Organic
    Pain
    Recipe
    Sleep
    Stress
    Vegan
    Vitamin
    Water
    Weight Loss
    Wellness
    Women's Health

Contact:

SMRT Health
14256 23 Avenue
Edmonton, AB
T6R 3B9
P: (780) 705-0450

www.smrthealth.com
Tweets by @michellempnd
Photos used under Creative Commons from juliana swenson, Cabruta08, genphyslab, frankieleon, aqua.mech