Salmon Fillets with Lentils and Mustard
Source of Recipe
Good Housekeeping
List of Ingredients
4 teaspoons olive oil
1 medium onion, chopped
1 garlic clove, minced
1 cup lentils, picked through and rinsed
1/2 teaspoon salt
1 bay leaf
1 cup chicken broth
1 tablespoon butter or margarine
1/4 cup dry white wine
1/2 cup heavy or whipping cream
2 tablespoons Dijon mustard with seeds
1 1/2 pounds center-cut skinless salmon fillet, cut crosswise into 6 slices
1 ripe mango, peeled and chopped
1 cup loosely packed fresh basil leaves, sliced, plus small basil leaves for garnish
Recipe
1. In 2-quart saucepan, heat 2 teaspoons oil over medium heat until hot. Add 1/4 cup chopped onion and cook 8 minutes or until onion is tender, stirring occasionally. Stir in garlic; cook 30 seconds. Add lentils, salt, bay leaf, 1/2 cup broth, and 1 cup water; heat to boiling over high heat. Reduce heat to low; cover and simmer 20 to 25 minutes or until lentils are just tender. Keep warm.
2. Meanwhile, in 10-inch skillet, heat butter over medium heat until melted. Add remaining onion and cook 8 minutes or until tender, stirring occasionally. Add wine and remaining 1/2 cup broth; heat to boiling over high heat. Boil 4 minutes or until liquid is reduced to 1/2 cup. Add cream; boil 2 minutes or until slightly reduced. Stir in mustard; remove skillet from heat. Keep mustard sauce warm.
3. In nonstick 12-inch skillet, heat remaining 2 teaspoons oil over medium-high heat until very hot but not smoking. Add salmon and cook 4 minutes or until browned and crisp. Turn salmon over and cook 1 to 2 minutes longer or until opaque throughout.
4. Stir mango and sliced basil into lentils; discard bay leaf. Spoon lentils onto large platter. Arrange salmon, crispy side up, on top of lentils; garnish with basil leaves.
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