Grilled Salmon with Fig Mustard and Lentils
1. In a small saucepan, combine the water with the lentils and season with salt. Bring to a boil, then reduce to a simmer and cook until the water is absorbed and the lentils are al dente, 25 minutes. Remove from the heat and stir in ¼ cup of the olive oil, the mint and lemon juice. Season with salt and pepper, then keep warm.
2. Meanwhile, roughly chop 8 of the figs and place in a small saucepan with the wine. Bring to a simmer and cook, breaking up the figs with a wooden spoon, until the liquid has evaporated and the figs have broken down, 5 to 6 minutes. Remove from the heat and add the mustard, salt and pepper, then set aside.
3. Light a grill. Rub 2 tablespoons of the olive oil onto the salmon fillets and season with salt and pepper. Place on the grill and cook until grill marks have formed, 3 to 4 minutes. Rotate each fillet 90º and cook another 3 to 4 minutes to form a crosshatch. Flip and cook until the salmon is medium rare, 1 to 2 minutes more. Transfer to a plate to rest.
4. Halve the remaining 4 figs and toss with the remaining 2 tablespoons of olive oil, salt and pepper in a small bowl. Place cut-sides down on the grill and cook until lightly charred, 1 minute.
5. Divide the lentils between 4 plates and top each with a salmon fillet, 2 grilled fig halves and some fig mustard. Garnish with mint leaves and serve with lemon wedges.
2 cups water
1 cup beluga lentils, rinsed
Kosher salt and freshly ground black pepper, to taste
½ cup olive oil, divided
2 tablespoons roughly chopped mint, plus whole leaves for garnish
1 tablespoon lemon juice
12 medium (8 ounces) Black Mission figs, divided
¼ cup white wine
¼ cup whole-grain mustard
Four 6-to-8-ounce Alaskan sockeye salmon fillets
Lemon wedges, for serving