A Table avec Armonk Wines – Mother’s Day

Dear Fellow Epicure,

This dish is tangy, rich and will make your mouth water! Celebrate Mother’s Day with these delicous recipes!

Mustard Glazed Salmon with Lentils

French Lentil Salad:


1¼ cup (250 gr) French green lentilles du Puy
1 bay leaf
a few springs of fresh thyme
1 carrot, peeled and finely diced
1 medium onion, peeled and finely
1 bulb of fennel (optional), finely diced
freshly-ground pepper

For the vinaigrette:

1 tablespoon red wine or sherry vinegar
1/4 cup (60 ml) extra-virgin olive oil
1/8 teaspoon Dijon mustard
1 small shallot, peeled and minced


  1. Rinse the lentils and remove any foreign matter.
  2. Transfer the lentils to a large saucepan and cover with 3-4 inches of water. Add the bay leaf and thyme.
  3. Bring to a boil, then reduce heat, add a tsp. of salt, and simmer for 20-25 minutes (test after fifteen minutes) until the lentils are just tender, adding more water if necessary. Be sure not to overcook them.
  4. While the lentils are cooking, heat a few spoonfuls of olive oil in a skillet and add the carrots, onions, and fennel (if using). Sprinkle with salt and pepper, and cook, stirring frequently until tender. Set aside.
  5. In a large bowl, mix together the ingredients for the vinaigrette.
  6. When the lentils are done, drain them well, then toss them in the vinaigrette with the cooked vegetables. Stir a few times to release the steam. Taste, and season with more salt, pepper, and olive oil if desired. Remove bay leaf and thyme sprigs. Serve warm or at room temperature.
    Cooked lentils will keep in the refrigerator for 2-3 days. They can be reheated in a pan on the stovetop or in a microwave.

Slow Baked Salmon with Mustard and Tarragon

1/4 cup mayonnaise
1 Tbs. plus 1 tsp. coarse-grained Dijon mustard
2 tsp. fresh lemon juice
2 tsp. finely chopped fresh tarragon
6 6-oz. center-cut, skin-on salmon fillets
Kosher salt

Position a rack in the center of the oven and heat the oven to 250°F. Line a heavy-duty rimmed baking sheet with foil.

In a small bowl, stir together the mayonnaise, mustard, lime juice, and tarragon. Arrange the salmon skin side down on the baking sheet and sprinkle lightly with salt. Spread the mayonnaise mixture evenly over each fillet (there may be a little left over).

Roast the salmon until just cooked through, 25-30 minutes. (To test for doneness, poke a paring knife all the way through the thickest part of one fillet and hold it there for 5 seconds. Then touch the flat side of the knife gently to your lower lip. If the knife feels warm, the fish is cooked through.) Using a spatula, lift the fillets off the baking sheet, leaving the skin behind, and transfer to plates.
Serve alone or with roasted asparagus .

Pair this dish with a bottle of Sean Minor Chardonnay from Central Coast in California. This delicately buttery, oaky Chardonnay along side of this dish will be outstanding! The best part is it’s $14.99 a bottle