After my trip to the Italian Market in Chelsea Market I bought three kinds of lentils and I've been trying out different ways to prepare them. I also happened to have some salmon filets in the freezer so this recipe was perfect. *All I had to buy was the "grany mustard" (I'd recommend Inglehoffer full strength stone ground mustard) and the tarragon. The tarragon adds a slight fennel-y flavor but it is by no means over-powering lest the licorice-leery be deterred. Indeed, as the recipe says, the mustard-herb butter adds a "lemony pop" and it's simply delicious.
Enjoy!
Click here to view recipe
* I used shallots and green onions instead of leeks and chives.
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