Preparation

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 4-quart saucepan over medium heat. Add the carrot, celery, and leek, and cook, stirring occasionally, until tender but not browned, 3 to 5 minutes. Add the lentils, chicken broth, 1 tsp. salt, 1/2 tsp. pepper, and the herb bundle. Bring to a boil, reduce to a simmer, and cook until the lentils are just tender, about 25 minutes. Drain and then spread the lentils on a rimmed baking sheet to cool quickly. (The lentils may be cooked up to 2 days ahead; cover and refrigerate. Return to room temperature before serving.)

Make the mustard cream

• In a small bowl, combine the crème fraîche, 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 rimmed baking sheet. Drizzle the 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; cover and refrigerate if holding more than 2 hours.

Grill the potatoes and the salmon

• Prepare a medium-high (400°F to 475°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 to 7 minutes.
• 与此同时,刷土豆用橄榄油和年代eason well with salt and pepper. Grill, flipping once, until tender and nicely marked, 5 to 7 minutes.

Serve

• 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 the microgreens, and serve with the remaining mustard cream on the side.