Crisp Atlantic Salmon On Lentils With Moroccan Spiced Toma Recipe

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Crisp Atlantic Salmon On Lentils With Moroccan Spiced Toma

Yields: 6 serving(s)

Ingredients

Pre-heat the oven to 350
Degrees
Pre-heat grill.

Begin The Sauce

1/2 cup(s) olive oil
1 cup(s) shallots; peeled and chopped
1/4 cup(s) garlic; peeled and chopped
Salt and pepper to taste
1 tablespoon(s) harissa
2 beefsteak tomatoes (or 6 plum); chopped

Prepare The Spice Mix

1/2 cup(s) coriander seeds
1/4 cup(s) cumin seed
1/2 cup(s) fennel seed
2 tablespoon(s) cloves
1/4 cup(s) cardamom

Directions

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 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 1/2 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 1/2 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.