Salmon with Lentils and Mustard-Herb Butter

More often than not,  when I cook fish at home, it’s in the oven in a packet, which means a super quick clean-up and no lingering fish odors.  For something a little different, I decided to pan fry it in butter, paired with puy lentils, another recipe from Epicurious.

salmon with puy lentils

The herb butter, with tarragon and chives, added a creamy richness to the dish, while the mustard and lemon juice gives it a bit of zing. Good flavours that go well together.  The pan frying really gives a nice colour to the salmon and wasn’t as smelly as I feared!

Wine pairings:

Two South Eastern Australia wines were on the menu this week, Wickham Hill Chardonnay 2012 (£6.99 at Waitrose) and McWilliam’s Silverwood Pinot Noir 2012 (£8.99 at Waitrose).  For the Chardonnay, I was looking for one with a buttery finish, and the Wickham Hill fit the bill.  I liked a pinot noir with this dish as well, but the McWilliam’s was a little too light and something with a bit more weight and earthiness would be a better match.  The challenge there is finding one under £10.

the wines

Leave a Reply