This healthy and hearty main course salad had the south of France written all over it.  It involved grilling salmon filets until flaky, along with grilling buttery potatoes rounds; you serve these two lovely and simple ingredients with baby greens (I used watercress) and a helping of French-cooked lentils. This version of lentils is my favorite: it starts with a sauté of onion, celery and carrots, then the lentils along with chicken stock and fresh herbs.  The lentils are cooked until tender and the whole salad is finished off with a lovely sauce made with two types of mustard and decadent crème fraîche.  Need I say more?

Tagged: creamy mustard sauce, creme friache, Fine Cooking, fish, grilled potatoes, grilled salmon, lentil salad, lentils, mustard, salmon, salmon salad, seafood