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Shared By Grace Warren Atwood

Grilled Potato, Salmon, And Lentil Salad With Mustard Cream Sauce

Ingredients

  • For the lentils
  • 3 sprigs fresh flat-leaf parsley
  • 1 sprig fresh thyme
  • 1 small bay leaf
  • 1 Tbs. olive oil
  • 1/2 cup finely diced carrot
  • 1/2 cup finely diced celery
  • 1/2 cup finely diced leek (white and light-green parts only)
  • 1/2 cup French green lentils (lentils du Puy)
  • 2 cups lower-salt chicken broth or water
  • Kosher salt and freshly ground black pepper
  • For the mustard cream
  • 1 cup crème fraîche
  • 2 Tbs. Dijon mustard
  • 2 Tbs. whole-grain Dijon mustard
  • 1-1/2 tsp. honey
  • 1 tsp. red wine vinegar
  • Kosher salt and freshly ground black pepper
  • For the potatoes and salmon
  • 2 lb. Yukon Gold potatoes, sliced 1/2 inch thick
  • Kosher salt
  • 1/3 cup dry white wine
  • 1/3 cup lower-salt chicken broth
  • 1 Tbs. finely chopped shallot
  • 12 oz. salmon fillet, preferably skin on
  • 2 Tbs. olive oil; more as needed
  • Freshly ground black pepper
  • 1 oz. microgreens or baby greens, for garnish (optional)

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