Recipe courtesy of Rick Moonen
Crisp Atlantic Salmon on Lentils with Moroccan Spiced Tomato Sauce with Harissa, Served with Tzatziki and Grilled Nan Bread
- Level: Easy
- Yield: 6 main course servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1191
- Total Fat
- 54
- Saturated Fat
- 10
- Carbohydrates
- 142
- Dietary Fiber
- 29
- Sugar
- 9
- Protein
- 48
- Cholesterol
- 16
- Sodium
- 846
Ingredients
Begin the sauce:
1/2 cup olive oil
1 cups shallots, peeled and chopped
1/4 cup garlic, peeled and chopped
Salt and pepper to taste
1 tablespoon harissa
2 beefsteak tomatoes (or 6 plum), chopped
Prepare the Spice Mix:
1/2 cup coriander seeds
1/4 cup cumin seed
1/2 cup fennel seed
2 tablespoons cloves
1/4 cup cardamom
Make the lentils:
5 cups blanched lentils
1/2 cup chicken stock
1 tablespoon butter
Salt and pepper
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
Prepare the nan bread:
1/2 cup olive oil
2 cloves garlic, minced
Salt
6 pieces nan bread (or other Mediterranean flat bread)
Directions
- Pre-heat the oven to 350 degrees.
- Pre-heat grill.
- 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, or to taste.
- 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.
- Heat saute pan, add stock and lentils and simmer until liquid almost evaporates. Stir in butter, season and serve.
- 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 4-5 minutes to roast.
- 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.
- 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.