Food: Salmon with Lentils and Mustard-Herb Butter

"Oh, can you feel the love tonight?" Are you ready? Yes, I'm talking about February 14 - and it's rapidly approaching! Do you know what you're going to make to surprise that special someone? (I know, planning isn't all that romantic. But a wonderful dinner certainly qualifies as being such.)

If you happen to live in the North, then chances are Valentine's Day generally occurs on a cold, blustery, winter day (sigh). One where romance doesn't consist of enjoying a beautiful sunset on a beach but rather cozying up by a roaring fireplace (that is, if you're lucky to have one in the comfort of your own home) and avoiding going outdoors and shoveling snow at all costs. It also (hopefully) means treating your sweetie to a lovingly prepared, warm, homecooked meal that mixes comforting flavors and smells with a beautiful presentation. Accompanied, of course, by a delicious, delictable glass of wine. Maybe this one, perhaps (yes, yes - you CAN do red wine with fish).

The recipe below (which originally appeared in the March 2008 issue of Gourmet) is what I suggest you make this year to woo your Valentine. I love the complimentary combination of flavors and the simplicity of its preparation. And the fact you can make the herb butter and caramelized onions the day prior, if you'd like, and cheat on the lentils by buying the pre-steamed variety in the refrigerated section at Trader Joe's, makes it a no-brainer for those in a time crunch. I think this is my favorite way to enjoy salmon lately. It's a perfectly paired combination of warm nutty lentils, sweet caramelized onions, crisp-crusted, meaty fish, and citrusy, tarragon-infused, dijon-mustard butter. Wow - that was rather long-winded statement for such a simple dish. Are you swooning yet? Or at least salivating? I must say, this recipe is also very French - oh là là - which, by default, makes it very romantic, oui?

I apologize that the photo I've posted doesn't do the recipe justice at all. Unfortunately all I had with me was my iPhone - so the colors look rather drab and dark, not like a wonderful Valentine's gift at all. But when you pair deep brown lentils with juicy pink salmon and bright green herbs, it IS a sight to be seen. So basic yet oh so lovely and wonderfully flavorful.

For dessert, you can never go wrong with this cake. Or you could make it easy and just pick up some special cupcakes or cookies from your local bakery. Either way, you're sure to impress the one you love. Bon appétit!

Salmon with Lentils and Mustard-Herb Butter

Adapted from Gourmet

INGREDIENTS

• 5 T unsalted butter, softened
• 1 T chopped chives
• 1 T chopped tarragon
• 2 t dijon mustard (this one is rather wonderful)
• 2 t fresh lemon juice

• 1 package pre-steamed lentils (found in Trader Joe's refrigerated section)
• 1 large onion, diced
• 1 T extra-virgin olive oil
• 1 T fresh lemon juice

• 4 (6-oz) pieces of skinless salmon fillet
• 1 T unsalted butter
• 1 T extra-virgin olive oil

DIRECTIONS

• Make the mustard-herb butter (can be prepared 1 day in advance): Stir together the first 5 ingredients. Season to taste with salt and pepper. Refrigerate and soften slightly prior to serving.


• Prepare the lentils: In a heavy skillet on medium-low heat, sauté onions in the 1 T of olive oil until translucent and slightly carmelized (~10 minutes). Drizzle with 1T of lemon juice, stir in lentils, and keep warm on low heat.


• Cook the salmon: Pat salmon dry and sprinkle with 1/2 t salt and 1/4 t fresh ground pepper. Heat 1 T unsalted butter and 1 T olive oil in a non-stick skillet over medium-high heat until foam subsides. Then sauté salmon, turning once, until golden and just cooked through, 6-to-8 minutes total.


• Plate: Serve the salmon over the lentils, topped with mustard-herb butter (and a sprinkle of left-over tarragon, if desired).

Food Fixes: How to Make Perfect Rice

I blogged previously about my issues with the rice cooker a couple weeks ago. Well it must have been fate, because I was on the Gourmet Magazine website the other day and stumbled across this recipe from Francis Lam from March (the 10th to be exact) called "Koshary Needs Love, Too." In it, there were instructions for perfect rice! I can't wait to try it...(and I love how he makes fun of people who can cook perfect rice on the stove - LOL).

"Preheat an oven to 350°F, unless you’re one of those freaky people who can cook rice perfectly on the stove....Warm up a heavy saucepan with a tight-fitting lid over medium-high heat. Give it a few nice glugs of olive oil. Don’t be stingy. Throw in your cinnamon and roll it around in there until you can smell it. Now throw in your rice and stir it around. Add your spices and toast all this together, stirring, until the spices are all aromatic and maybe half the rice has turned opaque. Pour in your water; it will probably boil immediately. If not, make it boil. Then cover it and drop it in the oven. Pull it out 13 minutes later. If you’re one of those freaky people who can cook rice perfectly on the stove, do whatever it is that you do. Weirdo....Is the rice done? Good. Season it with enough salt to make it tasty while you fluff it. Let the excess moisture steam off."