Hey there RYPEness!
NEWSFLASH: SALMON IS SO YUMMY!!!
And….its super good for you! I had an opportunity to spend about an year and half living in Seattle, Washington. Now…if you are a seafood lover, this is definitely your mecca. Dungeness crab, muscles, halibut….and SALMON! Oh yummy salmon! And while living there and having this awesome super food in such abundance and freshness, I ate it regularly (like 3-4 times weekly). My skin looked fabulous, my hair looked fabulous, and I just felt good. Salmon is definitely an item from that fountain of youth…when you get a second, check out this short article on 4 of the health benefits of this awesome fish:
On top of salmon being so good for, it really is pretty easy to cook. It is one of those items that you can pull out of the refrigerator and have cooked and on the table in 30-40 minutes. If you get a fresh piece of salmon, there is nothing more than a little kosher salt, pepper and a hot grill needed to have an amazing meal! So why not pick up a filet or steak this weekend and incorporate that into your meal planning? Here is one of my favorite recipes to cook at home (and its super easy). Its combined with lentils, making for a super heart-healthy and delicious meal:
For mustard-herb butter:
- 5 tablespoons unsalted butter, softened
- 1 tablespoon chopped chives
- 1 teaspoon chopped tarragon
- 2 teaspoons grainy mustard
- 2 teaspoons fresh lemon juice
- 1 cup French green lentils
- 4 cups water
- 2 medium leeks (white and pale green parts only)
- 1 tablespoon unsalted butter
- 1/2 to 1 tablespoon fresh lemon juice
- 4 (6-ounce) pieces skinless salmon fillet
- 2 tablespoons unsalted butter
Make mustard-herb butter:
Stir together all ingredients with 1/4 teaspoon each of salt and pepper.
Bring lentils, water, and 3/4 teaspoon 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. 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 tablespoons 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 1/2 teaspoon salt and 1/4 teaspoon pepper (total).
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.