FOR THE 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
salt and pepper
FOR THE MUSTARD CREAM:
1 cup creme fraiche
2 Tbs. Dijon mustard
2 Tbs. whole-grain Dijon mustard
11/2 tsp honey
1 tsp. red wine vinegar
Kosher salt and black pepper
FOR THE POTATOES AND SALMON:
2 lb. Yukon Gold potatoes, slicked 1/2 inch thick
1/3 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 as needed
freshly ground black pepper
1 oz. microgreens or baby greens for garnish (optional)
COOK THE LENTILS:
Bundle the parsley, thyme, and bay leaf in a square of cheesecloth secured with kitchen twine.
Heat the olive oil in a saucepan over medium heat. Add the carrot, celery, and leek. Cook, stirring occasionally, until tender but not browned, 3-5 minutes. Add the lentils, chicken broth, 1 tsp salt, 1/2 tsp pepper and the herb bundle. Bring to a boil and reduce heat until the lentils are just tender, about 25 minutes. Drain and then spread the lentils on a baking sheet to cool. (The lentils can be cooked up to 2 days ahead, cover and refrigerate. Return to room temp before serving)
MAKE THE MUSTARD CREAM:
In a small bowl, combine the creme fraiche, both mustards, the honey, and vinegar. Season to taste with salt and pepper. Cover and refrigerate for up to 2 days.
PARCOOK THE POTATOES:
Put the potatoes and 2 Tbs. salt in a 4-quart saucepan, and add enough water to cover by 1 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 baking sheet. Drizzle with 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.
GRILL THE POTATOES AND THE SALMON:
Prepare a medium-high (400 to 475 degrees 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, 6-7 minutes.
Meanwhile, brush the potatoes with olive oil and season well with salt and pepper. Grill, flipping once, until tender and nicely marked, 5-7 minutes.
Flake the salmon into large pieces. Spread half of the mustard sauce on a large platter or divide it among plates. Arrange the potatoes, salmon, and lentils on the sauce. Top with microgreens, and serve with the remaining mustard cream on the side.
FOR THE LENTILS: