iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Asparagus-Ricotta Tart with Comte Cheese

Ingredients:
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1 egg, beaten to blend
1 pound slender asparagus spears, trimmed
1/2 cup whole-milk ricotta cheese
4 teaspoons extra-virgin olive oil, divided
1/8 teaspoon salt
1 1/2 ounces thinly sliced soppressata or other salami, cut into 1/2-inch pieces
2/3 cup grated Comté cheese (about 3 ounces)
divided

Instructions:
Preheat oven to 400°F. Roll out pastry on floured surface to 13x10-inch rectangle. Cut off 1/2-inch-wide strip from all 4 sides. Brush strips on 1 side with some of beaten egg, then press strips, egg side down, onto edges of pastry to adhere, forming raised border. Brush border with egg; reserve remaining beaten egg. Transfer to baking sheet. Chill while preparing filling.
Steam asparagus just until crisp tender, about 3 minutes. Transfer to bowl of ice water to cool. Drain. Cut off top 2 to 3 inches of asparagus tops; set aside. Coarsely puree remaining asparagus stalks in processor. Add remaining beaten egg, ricotta, 3 teaspoons oil, and salt;process until thick puree forms. Transfer to bowl; stir in salami and 1/3 cup Comté cheese; season with pepper. Spread mixture evenly over pastry. Sprinkle with remaining 1/3 cup Comté cheese. Toss asparagus tips with remaining 1 teaspoon oil; arrange tips over filling.
Bake tart until filling is set, about 25 minutes. Serve warm or at room temperature.
Mussels with Sherry, Saffron, and Paprika

Ingredients:
3 tablespoons olive oil
1 cup sliced shallots (4 to 5 large)
3 garlic cloves, chopped
3/4 cup dry Sherry
1 14 1/2-ounce can diced tomatoes in juice (preferably fire-roasted)
3/4 teaspoon paprika
1/2 teaspoon saffron threads, crumbled
3 dozen mussels, scrubbed, debearded
1/2 cup chopped fresh Italian parsley

Instructions:
Heat oil in large pot over medium heat. Add shallots and garlic; sauté until tender, about 5 minutes. Add Sherry, tomatoes with juice, paprika, and saffron; sprinkle with salt and generous amount of pepper. Bring to boil. Reduce heat to medium; boil gently 3 minutes to blend flavors. Add mussels and half of parsley; cover and cook until mussels open, about 3 minutes (discard any mussels that do not open). Stir in remaining parsley. Divide mussels and juices among bowls and serve.
Fish Fillets in Parchment with Asparagus and Orange

Ingredients:
4 15x15-inch squares parchment paper
4 5-to 6-ounce fish fillets (such as halibut or cod; each about 1 inch thick)
12 fresh tarragon leaves
2 tablespoons butter, cut into 4 pieces
1 pound slender asparagus spears, trimmed, cut into 1 1/2-inch pieces
4 tablespoons orange juice

Instructions:
Preheat oven to 400°F. Place parchment squares on work surface. Generously butter half of each parchment square; top buttered half of each with 1 fish fillet. Sprinkle fish with salt and pepper; top each fillet with 3 tarragon leaves, then 1 piece of butter. Arrange asparagus around each fish fillet; pour 1 tablespoon orange juice over each. Fold parchment over fish and asparagus, folding and crimping edges tightly to seal and enclose filling completely. Place on 2 rimmed baking sheets, spacing apart. do ahead Can be made 4 hours ahead. Chill.
Bake fish packets 17 minutes. Slide packets onto plates and serve.
Romaine Wedges with Tangy Blue Cheese Vinaigrette

Ingredients:
1/2 cup extra-virgin olive oil
3 tablespoons white balsamic vinegar
1 1/2 teaspoons anchovy paste
1 garlic clove, pressed
1 cup crumbled Maytag blue cheese (about 4 ounces)
2 small hearts of romaine, halved lengthwise
1/2 small red onion
thinly sliced

Instructions:
Combine first 4 ingredients in medium bowl to blend. Whisk in cheese, leaving some whole pieces. Season with salt and generous amount of cracked pepper. Place romaine wedges on plates. Drizzle 1/4 cup dressing over center of each. Top with onion.
Chicken and Ginger Soup

Ingredients:
12 long fresh cilantro stems
6 garlic cloves, peeled
1 2-inch piece peeled fresh ginger, chopped, plus matchstick-size strips for garnish
10 white peppercorns
3 tablespoons vegetable oil
1/2 cup Chinese rice wine
6 tablespoons oyster sauce
6 tablespoons yellow bean sauce
1/4 cup sugar
8 cups low-salt chicken broth
4 large organic or free-range chicken thighs with skin and bones, rinsed
4 large organic or free-range chicken drumsticks, rinsed
Chopped green onions
Red jalapeño chile rings

Instructions:
Preheat oven to 350°F. Grind cilantro stems, garlic, chopped ginger, and peppercorns in mini processor to paste. Heat oil in large ovenproof pot over medium-low heat. Add paste; sauté until beginning to color, about 7 minutes. Add rice wine, increase heat, and boil 2 minutes. Stir in oyster sauce, yellow bean sauce, and sugar, then add broth. Add chicken pieces to pot. Bring soup to simmer. Cover and place in oven until chicken is tender, about 50 minutes. Remove soup from oven and let stand, covered, 10 minutes.
Transfer chicken pieces to plate. Remove skin and bones. Cut chicken into bite-size pieces. Return chicken pieces to soup. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Spoon off fat, if desired, and rewarm soup over low heat before continuing.
Ladle soup and some chicken into 8 bowls. Garnish with strips of fresh ginger, green onions, and chile rings.
Radish-Chive Tea Sandwiches with Sesame and Ginger

Ingredients:
4 tablespoons butter, room temperature
3 tablespoons minced chives, divided
1 tablespoon toasted sesame seeds
3/4 teaspoon grated peeled fresh ginger
1/4 teaspoon Asian sesame oil
16 1/4-inch-thick baguette slices
10 radishes, thinly sliced
Fleur de sel (optional)*

Instructions:
Mix butter, 2 tablespoons chives, sesame seeds, ginger, and oil in small bowl; season with salt and pepper. Spread butter mixture over each bread slice. Top with radishes, overlapping slightly. Sprinkle with remaining chives and fleur de sel, if desired.
*Available at some supermarkets and at specialty foods stores.
Betel Leaf Wraps with Curried Squid and Cucumber Relish

Ingredients:
2 tablespoons distilled white vinegar
2 tablespoons sugar
1/2 cup finely diced unpeeled Persian cucumber
1/2 cup finely diced celery
1 red jalapeño chile, seeded, finely diced
1 1-inch piece peeled fresh ginger, cut into matchstick-size strips
10 long fresh cilantro stems, chopped
2 garlic cloves, halved
1 1-inch piece peeled fresh ginger, chopped
2 tablespoons vegetable oil
1 tablespoon Homemade Curry Powder
8 ounces cleaned squid bodies, cut crosswise into 1/4-inch-thick rings
1 red jalapeño chile, seeded, cut into matchstick-size strips
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 tablespoon oyster sauce
1 teaspoon sugar
1/2 cup coconut cream
2 tablespoons low-salt chicken broth
16 betel leaves
small Boston lettuce leaves
or small romaine lettuce leaves

Instructions:
Stir vinegar and sugar in small bowl until sugar dissolves; set aside to use as dressing. Combine cucumber, celery, chile, and ginger in another small bowl. Mix dressing into relish by tablespoonfuls to taste.
Grind cilantro stems, garlic, and ginger in mini processor to paste.
Heat oil in heavy large skillet over medium-high heat. Add cilantro paste and stir 1 minute. Add curry powder; stir 30 seconds. Add squid and chile strips. Stir-fry until squid is almost tender, about 1 minute. Stir in fish sauce, oyster sauce, and sugar. Add coconut cream and chicken broth. Stir until sauce thickens slightly, about 1 minute.
Arrange betel leaves on platter. Using slotted spoon, top each leaf with squid mixture. Spoon relish over.
Easter Bread Dolls (Pupi or Titola)

Ingredients:
1 recipe pinza dough , prepared through first rise and divided into 3 balls, 3 dyed Easter eggs, 1 large egg, 2 tablespoons sugar

Instructions:
Line two large baking sheets with parchment paper. Butter paper.
Cut off 1/3 of ball. From smaller piece, pinch off golf-ball-sized piece. On lightly floured surface, roll largest piece of dough into 20-inch-long rope. Roll medium-sized piece into 10-inch-long rope. Divide smallest piece into 2 pieces and roll each into thin 5-inch-long rope.
On floured surface, form longest rope into inverted "U" shape. Arrange medium-sized rope with 1 end intersecting top center of "U," to form 3 strands of equal length. Gently press where ropes intersect to adhere.
Gently braid strands, tucking last inch under to form round bottom. Gently press 1 dyed egg into braid about 1 inch from top. Using remaining 2 thin ropes, form cross over egg, pressing ends to adhere to body of doll. Using tines of fork, make 4 crimps on bottom of doll to form "feet." Using spatula or bench scraper, carefully transfer doll to baking sheet, leaving room for second doll alongside.
Repeat entire process with remaining 2 balls of dough to make 2 more dolls, arranging third doll by itself on 2nd baking sheet. Loosely cover dolls with buttered plastic wrap. Let rise in warm, draft-free place until doubled in bulk, about 45 minutes to 1 hour.
Preheat oven to 325°F. Bake dolls 35 minutes. In small bowl, whisk together egg, sugar, and 2 tablespoons water until sugar is dissolved. Brush dolls with egg mixture and bake until very deep golden brown and knife inserted into center comes out clean, about 10 minutes more. Transfer to wire rack and cool completely. (Dolls will keep, wrapped well in plastic wrap, 1 week at room temperature or 6 to 8 weeks frozen.)
Fried Chickpea Polenta (Panelle)

Ingredients:
4 cups water
1 teaspoon coarse sea salt or kosher salt
1/2 cup extra-virgin olive oil, plus more for the baking sheet and for frying
1/2 pound chickpea (garbanzo) flour
A heavy-bottomed 3-quart saucepan or deep sauté pan
about 10-inch diameter; a stiff wire whisk; a rimmed baking sheet
9 by 13 inches (a quarter-sheet)
or a shallow baking pan of the same size
bottom and sides lightly brushed with olive oil; a stiff metal spatula

Instructions:
Pour 4 cups water, the salt, and the olive oil into the saucepan, and gradually whisk in the chickpea flour until smooth. Set over medium heat, and whisk constantly as the batter slowly heats. It will thicken and eventually steam but does not need to boil. Cook and keep whisking, scraping the bottom and sides of the pan frequently, until the mixture is quite stiff and starts to pull away from the sides as you stir it, 15 to 20 minutes.
Turn the batter into the oiled pan, and spread it quickly with the spatula, before it cools and sets, so it fills the pan in an even layer. Wet the spatula with water, and smooth the top of the batter. Let cool for an hour or longer, until completely firm.
Cut pieces with a sharp knife, in whatever size or shape you like and in the amount you need. I cut 1 1/2-inch squares for appetizers and Sicilian-style sandwiches; 2-by-3-inch bars—at least two per person—to accompany a main course. Lift the cut pieces from the pan with a spatula (seal the remainder with plastic wrap and refrigerate for longer keeping).
To fry the panelle, pour enough extra-virgin olive oil into the heavy skillet to cover the bottom with 1/8 inch of oil, and set over medium heat. When the oil is hot, lay in the panelle, leaving plenty of space between them. Fry about 3 minutes, until the underside is crisp and golden, then flip them over and brown the second side, about 2 minutes more. Set the panelle on paper towels to drain and cool for a minute, but serve while they are still warm (though they taste good at room temperature too!).
Pasta with Peas, Cream, Parsley, and Mint

Ingredients:
1 16-ounce package large shell pasta or elbow pasta
1 1/4 cups heavy whipping cream
1 16-ounce package frozen petite peas (do not thaw)
2 1/4 cups freshly grated Parmesan cheese plus additional for serving
1/4 cup chopped fresh mint
1/2 cup chopped fresh Italian parsley
divided

Instructions:
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.
Meanwhile, bring cream to simmer in large skillet over medium-high heat. Add peas and simmer just until heated through, 1 to 2 minutes. Add 2 1/4 cups cheese and stir until melted and sauce thickens slightly, about 1 minute. Stir in mint and 1/4 cup parsley. Pour sauce over pasta and toss to coat, adding pasta cooking liquid by tablespoonfuls if dry. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with remaining parsley. Serve, passing additional Parmesan alongside.
Devil Dog Cake

Ingredients:
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder (not Dutch-process) plus additional for dusting
1 1/4 teaspoons baking soda
3/4 teaspoon salt
2 sticks unsalted butter, softened
1 1/2 cups packed dark brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/3 cups water
2 large egg whites
1/2 cup sugar
1/4 cup light corn syrup
2 tablespoons water
1 teaspoon pure vanilla extract

Instructions:
Preheat oven to 350°F with rack in middle. Butter and flour an 8-inch square cake pan (2 inches deep).
Whisk together flour, cocoa powder, baking soda, and salt.
Beat together butter and brown sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well, then beat in vanilla. Add flour mixture and water alternately in batches, beginning and ending with flour mixture and mixing until just combined.
Pour batter into cake pan and smooth top, then bake until a wooden pick inserted in center comes out clean, 45 to 55 minutes. Cool in pan on a rack 1 hour. Transfer cake to a cake plate.
Combine frosting ingredients with a pinch of salt in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is thick and fluffy, 6 to 7 minutes. Remove bowl from heat and continue to beat until slightly cooled. Mound frosting on top of cake. Dust with additional cocoa powder.
Potato, Greens, and Goat Cheese Quesadillas

Ingredients:
1 1/3 cups 1/2-inch cubes peeled Yukon Gold potatoes (about 2 medium)
2 teaspoons chili powder
1 1/3 cups (packed) coarsely grated hot pepper Monterey Jack cheese (5 to 6 ounces)
1 1/3 cups jarred salsa verde (tomatillo salsa)
4 2/3 cups coarsely chopped stemmed mustard greens (from 1 bunch), divided
4 8-inch-diameter flour tortillas
3 ounces chilled fresh goat cheese, coarsely crumbled
Olive oil

Instructions:
Place baking sheet in oven and preheat to 275°F. Steam potatoes until tender, about 8 minutes. Place in large bowl; sprinkle with salt, pepper, and chili powder. Toss to coat. Cool potatoes 15 minutes. Mix in Jack cheese. Meanwhile, blend salsa and 2/3 cup (packed) greens in mini processor until greens are finely chopped.
Arrange tortillas on work surface. Divide remaining greens between bottom half of each. Top greens with potato mixture, then goat cheese and 2 tablespoons salsa mixture for each. Fold plain tortilla halves over filling, pressing to compact. Brush with oil.
Heat large nonstick skillet over medium heat. Place 2 quesadillas, oiled side down, in skillet. Brush tops with oil. Cook until quesadillas are brown, about 3 minutes per side. Transfer to sheet in oven to keep warm. Repeat with remaining 2 quesadillas.
Cut each quesadilla into 3 or 4 wedges. Serve with remaining salsa.
Caramel-Walnut Upsidedown Banana Cake

Ingredients:
Nonstick vegetable oil spray
1/2 cup (1 stick) unsalted butter
1 cup (packed) golden brown sugar
3 tablespoons dark corn syrup
3/4 cup walnut halves or pieces
1 3/4 cups cake flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1/2 cup (packed) golden brown sugar
2 large eggs
1 cup mashed very ripe bananas (2 to 3 large)
3 tablespoons sour cream
1 tablespoon dark rum
1 teaspoon vanilla extract
Whipped cream or vanilla ice cream

Instructions:
Spray 8-inch round cake pan with 2-inch-high sides with nonstick spray. Bring butter, sugar, and corn syrup to boil in medium saucepan, stirring constantly until butter melts. Boil syrup 1 minute. Stir in nuts. Spread topping in prepared pan. Let topping cool completely.
Preheat oven to 350°F. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and both sugars in large bowl until blended. Beat in eggs 1 at a time, then mashed bananas, sour cream, rum, and vanilla. Beat in dry ingredients in 2 additions just until combined. Spoon batter into pan.
Bake cake until tester inserted into center comes out clean, about 55 minutes. Cool 15 minutes. Cut around cake. Place platter over pan. Holding pan and platter together, turn over. Let stand 5 minutes, then gently lift off pan. Cool at least 15 minutes for topping to set. Serve warm or at room temperature with whipped cream or vanilla ice cream.
Fettuccine with Sausage, Sage, and Crispy Garlic

Ingredients:
3/4 pound fettuccine (preferably egg fettuccine, such as De Cecco)
2 tablespoons butter, divided
1/4 cup olive oil
8 garlic cloves, peeled, thinly sliced
2 tablespoons finely chopped fresh sage
1 pound sweet Italian turkey sausages, casings removed
1/4 teaspoon dried crushed red pepper (optional)
1 cup grated Asiago cheese* (about 3 ounces)

Instructions:
Meanwhile, melt 1 tablespoon butter with oil in heavy large skillet over medium heat. Add garlic slices and sauté until light golden, about 45 seconds. Using slotted spoon, transfer garlic to bowl.
Increase heat to medium-high; add sage to same skillet and stir until beginning to crisp, about 10 seconds. Add sausage and sauté until browned and crisp in spots, breaking up with fork, about 8 minutes.
Drain pasta; add pasta and remaining 1 tablespoon butter to skillet. Using tongs, toss pasta with sausage mixture. Add crushed red pepper, if desired; season to taste with salt and pepper. Transfer pasta to large bowl. Top with crispy garlic and grated Asiago cheese.
*Available at some supermarkets and at specialty foods stores and Italian markets.
Seafood Cocktail

Ingredients:
3/4 pound cooked large shrimp (peeled, deveined, tails removed), halved crosswise
1/2 pound fresh lump crabmeat, cartilage removed
1/2 pound fresh lobster meat, cut into 1/2-inch pieces
1/4 cup finely diced carrot
1/4 cup finely diced celery
1 tablespoon drained tiny capers
Salt and freshly ground black pepper, to taste
1 teaspoon finely minced red or green jalapeño pepper, ribs and seeds removed
2 tablespoons chopped fresh flat-leaf parsley
1/3 cup highest quality extra-virgin olive oil
3 tablespoons fresh lemon juice (from 1 large lemon)

Instructions:
1. Place the shrimp, crab, lobster, carrot, celery and capers in a large bowl. Using a rubber spatula, gently fold together the ingredients, being careful not to break up the crab too much. Season with salt and pepper.
2. Add the jalapeño pepper and parsley, then carefully fold in the olive oil and lemon juice, tasting as you go along. Adjust the seasonings and serve immediately, or chill for up to 6 hours. Divide seafood between 8 wine glasses for serving.
Moby's Vegan Blueberry Pancakes

Ingredients:
1 1/2 cups whole-grain spelt flour
1/2 cup oat bran
1/2 cup wheat bran
1 teaspoon baking soda
1/2 teaspoon fine sea salt
2 cups plain full-fat soy milk or rice and soy milk blend*
Vegetable oil for cooking
1 cup (1/2 pint) fresh blueberries or frozen, unthawed, plus 1/2 cup fresh blueberries or raspberries for serving
Maple syrup for serving
"*Moby prefers EdenBlend
an organic rice and soy milk blend
because it has a neutral
not too sweet flavor. Its available in natural food stores and from edenfoods.com."

Instructions:
In medium bowl, stir together spelt flour, oat bran, wheat bran, baking soda, and salt. Add soy milk and stir until thoroughly combined.
Brush large nonstick or cast-iron griddle or skillet with oil and heat over moderate heat until hot but not smoking. Working in 3 to 4 batches, pour 1/4 cup batter per pancake onto griddle and press 12 to 15 blueberries into each pancake. Cook until bubbles appear and pop on surface and undersides are golden brown, 3 to 4 minutes. Flip pancakes, then turn off heat and let pancakes continue to cook in pan until undersides are firm and light golden brown, about 3 minutes more. Transfer to plate, berry side up, and keep warm.
Repeat to cook remaining pancakes, oiling and reheating griddle between each batch. Serve pancakes warm with additional berries and maple syrup.
Profiteroles with Coffee Ice Cream

Ingredients:
1 quart coffee ice cream
6 tablespoons unsalted butter, cut into pieces
3/4 cup water
1/4 teaspoon salt
3/4 cup all-purpose flour
3 large eggs
1/2 cup sugar
1 cup heavy cream
7 ounce fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped
1/2 teaspoon pure vanilla extract
1 tablespoon Cognac or brandy (optional)
Equipment: a small (about 1 1/2-inch) ice cream scoop; a large pastry bag fitted with a 3/4-inch plain tip
large pastry bag fitted with a 3/4-inch plain tip

Instructions:
Chill a small metal baking pan in freezer. Form 18 ice cream balls with scoop and freeze in chilled pan at least 1 hour (this will make serving faster).
Preheat oven to 425°F with rack in middle. Butter a large baking sheet.
Bring butter, water, and salt to a boil in a small heavy saucepan, stirring until butter is melted. Reduce heat to medium, then add flour all at once and cook, beating with a wooden spoon, until mixture pulls away from side of pan and forms a ball, about 30 seconds. Transfer mixture to a bowl and cool slightly, 2 to 3 minutes.
Add eggs 1 at a time, beating well with an electric mixer after each addition.
Transfer warm mixture to pastry bag and pipe 18 mounds (about 1 1/4 inches wide and 1 inch high) 1 inch apart on baking sheet.
Bake until puffed and golden brown, 20 to 25 minutes total. Prick each profiterole once with a skewer, then return to oven to dry, propping oven door slightly ajar, 3 minutes. Cool on sheet on a rack.
Heat sugar in a 2-quart heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it is dark amber.
Remove from heat, then add cream and a pinch of salt (mixture will bubble and steam). Return to heat and cook, stirring, until caramel has dissolved.
Remove from heat and add chocolate, whisking until melted, then whisk in vanilla and Cognac (if using). Keep warm, covered.
Halve profiteroles horizontally, then fill each with a ball of ice cream. Put 3 profiteroles on each plate and drizzle generously with warm chocolate sauce.
Salmon with Lentils and Mustard-Herb Butter (Saumon aux Lentilles)

Ingredients:
5 tablespoons unsalted butter, softened
1 tablespoon chopped chives
1 teaspoon chopped tarragon
2 teaspoons grainy mustard
2 teaspoons fresh lemon juice
1 cup French green lentils
4 cups water
2 medium leeks (white and pale green parts only)
1 tablespoon unsalted butter
1/2 to 1 tablespoon fresh lemon juice
4 (6-ounce) pieces skinless salmon fillet
2 tablespoons unsalted butter

Instructions:
Stir together all ingredients with 1/4 teaspoon each of salt and pepper.
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.
While lentils cook, chop leeks, then wash . Cook leeks in butter in a heavy medium skillet over medium-low heat, stirring occasionally, until softened, 6 to 8 minutes.
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.
Pat salmon dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total).
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.
Serve salmon, topped with remaining mustard-herb butter, over lentils.