Atlantic Salmon On Lentils W/ Moroccan Flavors

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1 pre-heat the oven to 350

1 pre-heat grill.

1/2 c olive oil

1 c shallots,peeled and chopped

1/4 c garlic,peeled and chopped

1 salt and pepper,To Taste

1 T harissa

2 beefsteak tomatoes ,chopped

1 prepare the spice mix

1/2 c coriander seeds

1/4 c cumin seed

1/2 c fennel seed

2 T cloves

1/4 c cardamom

Heat the olive oil in a saute pan over medium heat, add the shallots and garlic,

and season. Saute until the vegetables are translucent, about 5 minutes.

Add the harissa and stir.Cook for 3-5 minutes. Add the tomatoes and 4

tablespoons of the spice blend Toast the above in a pre-heated 350 degree oven

for five minutes (or on the stove over medium heat). Grind the mixture in a

spice or coffee grinder. Coat the salmon.

Finish the Sauce: Working in batches, puree the mixture in a food processor,

until the liquid is smooth. Set aside until ready to use. Makes enough for at least

twelve fillets. Make the lentils: 5 cups blanched lentils 1/2 cup chicken stock 1

tablespoon butter Salt and pepper Show uncooked blend of red, yellow and

green lentils. Move to blanched lentils.

Heat saute pan, add stock and lentils and simmer until liquid almost evaporates.

Stir in butter, season and serve. Cook the salmon: Six 7- ounce skin-on

boneless fillets Salt Spice blend for seasoning Butter (½ teaspoon per fillet) and

olive oil for sauteing

Bring two saute pans to high heat, add the olive oil, and when hot, add salmon

fillets, skin-side down (do not crowd pan). Shake pans to be sure the fillets are

not sticking. Add the butter little bits at a time, shaking the pan to incorporate

the butter Make the tzatziki: 32 ounces yogurt 2 English cucumbers, peeled,

seeded and diced 4 cloves of garlic, minced 2 tablespoons fresh dill, chopped 1

tablespoon fresh mint, chopped 3 tablespoons extra virgin olive oil 1 ½

tablespoons fresh lemon juice Salt and pepper to taste

Place yogurt in cheese cloth, tie the end closed with kitchen string

and hang it on a rack, above a bowl, in the refrigerator. Allow to drain

for two hours or overnight. Discard the liquid in the bowl, and blend the yogurt

with the remaining ingredients. Prepare the nan bread: 1/2 cup olive oil 2 cloves

garlic, minced Salt 6 pieces nan bread (or other Mediterranean flat bread)

Combine oil, garlic and salt.

Using a pastry brush, coat the bread lightly with the oil and place on

grill. Cook to mark bread, turn to mark other side and serve. To serve:

Mound lentils in center of plate. Place salmon fillet on top, skin side

up. Surround with sauce. Present with side dishes of tzatziki and nan bread.

6 main course servings.

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