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Ingredients
- 1/2 c. Coriander seeds
- 1/4 c. Cumin seed
- 1/2 c. Fennel seed
- 2 Tbsp. Cloves
- 1/4 c. Cardamom
- 1/2 c. Extra virgin olive oil
- 1 c. Peeled, minced shallots
- 1/4 c. Peeled, minced garlic Salt to taste Freshly-grnd black pepper to taste
- 1 can Harissa - (14 7/8 ounce) (Mediterranean product found in specialty food stores)
- 12 x Beefsteak tomatoes - (to 15) minced
- 6 x Skin-on boneless salmon fillets - (7 ounce ea) Salt to taste Spice blend for seasoning Extra virgin olive oil for sauteeing
- 3 tsp Butter (1/2 tspn per fillet) for sauteing Yellow lentils see below Green lentils see below
Directions
- Spice mix: Toast the above spice mix ingredients in a preheated 350 degree oven for five min (or possibly on the stove over medium heat). Grind the mix in a spice or possibly coffee grinder. Keep in a glass jar, covered tightly.
- Makes sufficient for at least twelve 7-oz fillets. Will hold its flavor for 4 weeks.
- Moroccan Spiced Tomato Sauce: Heat the extra virgin olive oil in a saute/fry pan over medium heat, add in the shallots and garlic, and season. Saute/fry till the vegetables are translucent/soft, about 5 min. Add in the harissa and stir. Cook for 3 to 5 min. Add in the tomatoes and 4 Tbsp. of the spice blend, or possibly to taste.
- Working in batches, puree the mix in a food processor, till the liquid is smooth. Set aside till ready to use.
- Makes sufficient for at least twelve fillets.
- Salmon: Preheat oven to 350 degrees.
- Bring two saute/fry pans to high heat, add in the extra virgin olive oil, and when warm, add in salmon fillets, skin-side down (don't crowd pan). Shake pans to be sure the fillets are not sticking. Add in 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 min 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 c. 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.
- Comments: The original recipe title as listed is "Crisp Atlantic Salmon Fillet On Mixed Lentils With Moroccan Spiced Tomato Sauce With Harissa".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 6 servings | |
| Calories 292 | |
| Calories from Fat 209 | 72% |
| Total Fat 23.91g | 30% |
| Saturated Fat 4.02g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 40mg | 2% |
| Potassium 495mg | 14% |
| Total Carbs 21.49g | 6% |
| Dietary Fiber 8.7g | 29% |
| Sugars 1.5g | 1% |
| Protein 4.85g | 8% |
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