Mustard-Herb Butter Salmon and Lentil and Broccoli Gratin

This is a great salmon recipe, but just an okay gratin recipe. Serves 4.

Ingredients
Salmon
4 6 ounce pieces salmon
7 tbsp unsalted butter
1/2 tsp oregano
2 tsp grainy mustard
2 tsp lemon juice

Gratin
1-2 cups lentils already cooked (I had leftover green lentils)
1/2 onion, peeled and chopped thinly
1/4 tsp ground ginger
1 head broccoli, washed and cut into florets
3/4 stock (beef, chicken or vegetable, your choice)
sprinkle of bread crumbs
freshly ground pepper to taste

Directions
Salmon
Bring salmon to room temperature 10 minutes before cooking.

Warm a large nonstick skillet with 2 tbsp butter over med-low heat.

Season fish with pepper. Raise heat to med-high. Place salmon skin side up in pan. Cook until golden brown on one side, about 4-5 minutes. Turn fish over and cook until firm to the touch and skin is crisp (about 3 minutes more).

Gratin
Preheat oven to 350 F. Stir fry onions in a saucepan over medium heat for about 6 minutes, or until soft.
 
Heat lentils in a saucepan with stock over med-high heat for about 10 minutes. Steam broccoli for about 4 minutes, or until just tender, then put in a shallow dish. Put lentils and onion into a food processor (I used a hand held drink-blender) and blend until smooth, adding stock if too thick.

Pour lentil mixture over broccoli, then season with pepper and sprinkle with bread crumbs. Bake in preheated oven for 25-30 minutes.



*Recipe credit to:
http://fatfreevegan.com/blog/2010/04/12/lentil-and-broccoli-gratin/
http://www.epicurious.com/recipes/food/views/Salmon-with-Lentils-and-Mustard-Herb-Butter-em-Saumon-aux-Lentilles-em-241768