INGREDIENTS

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

MUSTARD CREAM

• 1 cup crème fraîche
• 2 lbs. Dijon mustard
• 2 T. whole-grain Dijon mustard
• 1 1/2 tsp. honey
• 1 tsp. red wine vinegar
• Kosher salt and freshly ground black pepper

POTATOES AND SALMON

• 2 lb. Yukon Gold potatoes; sliced 1/2 inch thick
• Kosher salt
• 1/2 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  needed
• Freshly ground black pepper
• 1 oz. microgreen or baby greens; for garnish (optional)

DIRECTIONS

LENTILS

Bundle the parsley, thyme, and bay leaf in a square of cheesecloth secured with kitchen twine.

Heat the olive oil in a 4-quart saucepan over medium heat. Add the carrot, celery, and leek; and cook stirring occasionally until tender but not browned; 3 to 5 minutes.  Add the lentils, chicken broth,1 tsp. salt, 1/2 tsp. pepper, and the herb-bundIe.   Bring to a boil, reduce to a simmer and cook until lentils are just tender; about 25-30 minutes.

Drain and then spread the lentils on a rimmed baking sheet to cool quickly. (The lentils may be cooked up to 2 days ahead; cover and refrigerate. Return to room temperature before serving)

MUSTARD CREAM

In a small bowl, combine the crème fraìche, both mustards, the honey, and vinegar, season to taste with salt and pepper. Cover and refrigerate for up to 2 days.

POTATOES

Put the potatoes and 2 Tbs. salt in a 4-quart saucepan, and add enough water to cover by1 inch. Bring to a boil over medium-high heat, and cook for 5 minutes; the potatoes will still be a little hard in the center. Drain and transfer to a rimmed baking sheet. Drizzle the wine and chicken broth over the hot potatoes and sprinkle with the shallot. Let sit, turning once or twice, for at least 30 minutes and up to 8 hours; cover and refrigerate if holding more than 2 hours.

GRILL

Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire, brush the salmon generously with olive oil, season lightly with salt and pepper; and grill, flipping once, until barely opaque in the center; 6 to7 minutes.

Meanwhile, brush the potatoes with olive oil and season well with salt and pepper.  Grill; flipping once, until tender and nicely marked, 5  to 7 minutes.

SERVE

Flake the salmon into large pieces. Spread half of the mustard sauce on a large plate after or divide it among plates. Arrange the potatoes, salmon, and lentils on the sauce. Top with the micro-greens,and serve with the remaining mustard cream on the side.