GOLDEN VALLEY, Minn.-- Chef Anthony Leonhardi fromSalutdropped by our kitchenTuesday morning togive us a taste of their February menu.

For more information about Salut, visit

Salmon a la Moutarde

12 ounces salmon fillet -- cut into 2
2 ounces dijon mustard
2 ounces panko -- finely ground
2 ounces clarified butter
salt and pepper -- to taste
1 cup french green lentils
2 cups vegetable stock
1 each medium carrot -- diced fine
1 each small yellow onion -- diced fine
2 each celery stalk -- diced fine
1 each thyme sprig
1 each garlic clove
salt and pepper -- to taste
1 head frisee lettuce -- trimmed
8 ounces port wine

In a small sauce pan reduce port by 2/3 on medium-low heat until it becomes thick like syrup. (around 1 hour)

Wash lentils under cold water, discard any debris found in lentils.

Dice carrot, celery, onion, and garlic.

Place a small sauce pan on medium heat and add 1 ounce clarified butter to pan. sweat carrot, celery, onion, and garlic until translucent.

Add lentils and vegetable stock and cook over medium heat until liquid is evaporated and lentils are tender. Season to taste.

Turn oven on to 400 degrees. Season each salmon filet with salt and pepper. Brush each salmon filet with dijon mustard.

Place the dijon mustard side of salmon into dish with panko.

Heat medium sized sauté pan on medium-high heat, add clarified butter and sear panko side down of salmon until golden brown. adjust heat as needed. Flip salmon over once it becomes golden brown and place in oven. Cook until salmon reaches 120 degrees.

Finish lentils by add frisee and cook on medium heat until the frisee wilts.