KID NOTE: The kids are not very familiar with lentils, but did really well when I compared them to the taste and texture of beans.
VEGETARIAN TIP: Replace the salmon with firm tofu. Cut into 1″ cubes and roast at 400 degrees for 40 minutes flipping at least once.
GLUTEN MODIFICATIONS: Gluten free as written.
Unfortunately I had a number of problems with this recipe. First – I assumed that 1/8 teaspoon of tarragon was incorrect. Since I was using fresh tarragon I chopped up maybe a teaspoon or two. But beyond that I just wasn’t crazy about the compound butter with salmon combo. It’s such a fatty fish that I think it pairs better with things that are bright and acidic. Nice idea…just didn’t work for me.
I also had issues with the salad dressing. Since there wasn’t any oil in it it was extremely watery and didn’t really cling to the salad – most of it wound up in the bottom of the bowl. All the other recipes I tried this week were great – this one just didn’t work well for me.
I loved the salmon with lemon-mustard butter. The only change I made was to use Dijon mustard. The flavor combo with the lentils reminded me of a French bistro. I served it with green beans and did not make the salad.