Crisp Atlantic Salmon On Mixed Lentils With Moroccan Sauce

Recipe Ingredients

		Spice Mix
1/2 cup	55g / 1.9oz	Coriander seeds
1/4 cup	59ml	Cumin seed
1/2 cup	118ml	Fennel seed
2 tablespoons	30ml	Cloves
1/4 cup	59ml	Cardamom
		Moroccan Spiced Tomato Sauce
1/2 cup	118ml	Olive oil
1 cup	146g / 5.1oz	Peeled, chopped shallots
1/4 cup	36g / 1.3oz	Peeled, chopped garlic
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Harissa - (14 7/8 oz)
		(Mediterranean product found in specialty
		Food stores)
12		Beefsteak tomatoes - (to 15) - chopped
		Salmon
6		Skin-on boneless salmon fillets - (7 oz
		Ea)
		Salt - to taste
		Spice blend - for seasoning
		Olive oil - for sauteeing
3 teaspoons	15ml	Butter (1/2 tspn per fillet) - for sauteing
		Mixed Lentils
		Yellow lentils - see below
		Green lentils - see below

Recipe Instructions

Spice mix: Toast the above spice mix ingredients in a preheated 350 degree oven for five minutes (or on the stove over medium heat). Grind the mixture in a spice or coffee grinder. Keep in a glass jar, covered tightly. Makes enough for at least twelve 7-ounce fillets. Will hold its flavor for 4 weeks.

Moroccan Spiced Tomato Sauce: 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 to 5 minutes. Add the tomatoes and 4 tablespoons of the spice blend, or to taste.

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.

Salmon: Preheat oven to 350 degrees.

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 into the oil. Place pan in oven for 4 to 5 minutes to roast.

To prepare the lentils: Use a blend of yellow and green lentils, and simply follow the preparation directions on the package. Prepare 3/4 to 1 cup of lentils per serving.

To serve, mound lentils in center of plate. Place salmon fillet on top, skin-side up. Surround with sauce.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Rick Moonen, Oceana Restaurant - From the TV FOOD NETWORK - (Show # CL-8678)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.