Salmon with Lentils du Puy and Two-Mustard Crème Fraîche
A quick and elegant French-inspired dish featuring pan-seared salmon served over earthy Lentils du Puy and finished with a creamy two-mustard crème fraîche sauce. Perfect for weeknights or entertaining.
Equipment
- 1 Large skillet
- 1 Medium saucepan
- 1 Fine mesh strainer
- 1 Wooden spoon
- 1 Measuring spoons
Ingredients
- For the lentils
- 1 cup Lentils du Puy
- 2 ½ cups water or vegetable stock
- 1 small shallot finely chopped
- 1 bay leaf
- Salt to taste
- For the salmon
- 4 salmon fillets skin-on
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- For the two-mustard crème fraîche
- ½ cup crème fraîche
- 1 teaspoon Dijon mustard
- 1 teaspoon whole-grain mustard
- 1 teaspoon lemon juice
- Salt and white pepper to taste
Instructions
- Rinse the Lentils du Puy under cold water.
- In a saucepan, combine lentils, water or stock, shallot, and bay leaf. Bring to a boil, then reduce to a gentle simmer and cook for 20–22 minutes until tender but not mushy. Drain excess liquid and remove bay leaf. Season with salt.
- Pat the salmon fillets dry and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Place salmon skin-side down and cook for 4-5 minutes until the skin is crisp. Flip and cook another 2-3 minutes until just cooked through.
- In a small bowl, whisk crème fraîche, Dijon mustard, whole-grain mustard, lemon juice, salt, and white pepper until smooth.
- Spoon warm lentils onto plates, top with salmon, and drizzle generously with the two-mustard crème fraîche sauce. Serve immediately.
Notes
- Lentils du Puy hold their shape better than regular green lentils and are essential for authentic texture.
- Crème fraîche can be substituted with Greek yogurt, but the flavor will be less traditional.
- This dish pairs beautifully with a crisp white Burgundy or Sauvignon Blanc.