Salmon Aux Lentilles

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5 tbsp unsalted butter
1 tbsp chopped chives (or green onions if you don't have chives)
1 tbsp chopped tarragon (or dried)
2 tsp grainy mustard
2 tsp fresh lemon juice

1 cup French green lentils
4 cups water
2 medium leeks, white and pale green parts only
1 tbsp unsalted butter
1/2 to 1 tbsp fresh lemon juice

4 pieces skinless salmon fillet
2 tbsp unsalted butter (enough with the butter already)

For mustard butter:
Stir together top 5 ingredients with salt and pepper.

Cook lentils - bring lentils, water, and 3/4 tsp salt to boil in sauce pan, reduce heat and simmer, covered, about 25 minutes. Remove from heat. Reserve 1/2 cup cooking liquid.

Chop leeks - wash (to make sure there's no dirt trapped in the leek layers). Cook leeks in butter, about 6-8 minutes. Add lentils to leeks with 3 tbsp mustard herb butter. Add lemon juice, salt and pepper.

Pat salmon dry and season with salt and pepper. Heat butter, when foam subsides saute salmon, turning once - about 6-8 minutes. Serve salmon topped with herb butter over lentils.
- From Gourmet magazine

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