Grilled Wild Salmon with Mustard Herb Butter and Braised Lentils

Adapted from Epicurious

Ingredients

For lentils:

1 cup French green lentils

4 cups water

2 medium leeks (white and pale green parts only)

1 carrot peeled and diced

1 tablespoon unsalted  Irish or French butter

1/2 to 1 tablespoon fresh lemon juice

For salmon:

4 (6-ounce) pieces skinless salmon fillet

2 tablespoons unsalted Irish butter

Directions

1. Make mustard-herb butter: Stir together all ingredients with 1/4 teaspoon each of salt and pepper.
2. Cook lentils: Bring lentils, water, and 3/4 teaspoon salt to a boil in a heavy medium saucepan, then reduce heat and simmer, uncovered, until lentils are just tender, 20 to 25 minutes. Remove from heat and let stand 5 minutes. Reserve 1/2 cup cooking liquid, then drain lentils.
3. While lentils cook, chop leeks and wash well to remove any sand or dirt. Cook leeks  and diced carrots in butter in a heavy medium skillet over medium-low heat, stirring occasionally, until softened, 6 to 8 minutes.
4. Add lentils with reserved cooking liquid to leeks along with 3 tablespoons mustard-herb butter and cook, stirring, until lentils are heated through and butter is melted. Add lemon juice and salt and pepper to taste. Remove from heat and keep warm, covered.
5. Sauté salmon while leeks cook: Pat salmon dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total).
6. Heat butter in a large nonstick skillet over medium-high heat until foam subsides, then sauté salmon, turning once, until golden and just cooked through, 6 to 8 minutes total.
7. Serve salmon, topped with remaining mustard-herb butter, over lentils.