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Crisp Atlantic Salmon On Mixed Lentils With Moroccan Sauce

The original recipe title as listed is "Crisp Atlantic Salmon Fillet On Mixed Lentils With Moroccan Spiced Tomato Sauce With Harissa".

Type: Fish
Courses: Main Course
Serves: 6 people

Recipe Ingredients

  Spice Mix
1/2 cup 55g / 1.9ozCoriander seeds
1/4 cup 59mlCumin seed
1/2 cup 118mlFennel seed
2 tablespoons 30mlCloves
1/4 cup 59mlCardamom
  Moroccan Spiced Tomato Sauce
1/2 cup 118mlOlive oil
1 cup 146g / 5.1ozPeeled, chopped shallots
1/4 cup 36g / 1.3ozPeeled, 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 15mlButter (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)

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