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Ingredients
- Pre-heat the oven to 350 Degrees Pre-heat grill.
- 1/2 c. Extra virgin olive oil
- 1 c. Shallots, peeled and minced
- 1/4 c. Garlic, peeled and minced Salt and pepper to taste
- 1 Tbsp. Harissa
- 2 x Beefsteak tomatoes (or possibly 6 plum), minced
- 1/2 c. Coriander seeds
- 1/4 c. Cumin seed
- 1/2 c. Fennel seed
- 2 Tbsp. Cloves
- 1/4 c. Cardamom
Directions
- 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 3-5 min. Add in the tomatoes and 4 Tbsp. of the spice blend Toast the above in a pre-heated 350 degree oven for five min (or possibly on the stove over medium heat). Grind the mix in a spice or possibly coffee grinder. Coat the salmon. Finish the Sauce: 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 twelvefillets. Make the lentils: 5 c. blanched lentils 1/2 c. chicken stock 1 Tbsp. butter Salt and pepper Show uncooked blend of red, yellow and green lentils. Move to blanched lentils. Heat saute/fry pan, add in stock and lentils and simmer till liquid almost evaporates. Stir in butter, season and serve. Cook the salmon: Six 7-oz skin-on boneless fillets Salt Spice blend for seasoning Butter (1/2 tsp. per fillet) and extra virgin olive oil for sauteing 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 Make the tzatziki: 32 ounces yogurt 2 English cucumbers, peeled, seeded and diced 4 cloves of garlic, chopped 2 Tbsp. fresh dill, minced 1 Tbsp. fresh mint, minced 3 Tbsp. extra virgin extra virgin olive oil 1 1/2 Tbsp. 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 hrs or possibly overnight. Throw away the liquid in the bowl, and blend the yogurt with the remaining ingredients. Prepare the nan bread: 1/2 c. extra virgin olive oil 2 cloves garlic, chopped Salt 6 pcs nan bread (or possibly 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.
- Yield: 6 main courseservings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 425g | |
| Calories 1584 | |
| Calories from Fat 1154 | 73% |
| Total Fat 131.84g | 165% |
| Saturated Fat 16.83g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 155mg | 6% |
| Potassium 2717mg | 78% |
| Total Carbs 114.27g | 30% |
| Dietary Fiber 49.4g | 165% |
| Sugars 1.15g | 1% |
| Protein 25.24g | 40% |
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