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  1. Exported from MasterCook

  2. Moroccan Spiced Salmon On Lentils (Hl)

  3. Recipe By : TVFN: RECIPE FOR HEALTH SHOW

  4. RHC218

  5. 1 Preparation Time :

  6. Categories : Fish-fs Oven-fs

  7. Amount Measure Ingredient -- Preparation Method -- -- --

  8. 2 cups french green lentils (3/4 pound)

  9. --picked over and rinsed

  10. salt and freshly ground pepper

  11. 1/4 cup coriander seeds

  12. 1/4 cup fennel seeds

  13. 2 tablespoons cumin seeds

  14. 1 teaspoon cardamom seeds

  15. 2 teaspoons whole cloves

  16. 1/4 cup olive oil -- plus

  17. 2 tablespoons

  18. 8 garlic cloves -- minced

  19. 2 large shallots -- minced

  20. 2 tablespoons harissa*

  21. 35 ounces italian plum tomatoes -- drained and chopped

  22. --juices reserved

  23. 6 salmon (6-ounce) fillets -- with skin

  24. 1 tablespoon unsalted butter

  25. --cut into 6 pieces

  26. *Available at specialty food shops

  27. In a medium saucepan, cover the lentils with 6 cups of water and bring to a

  28. boil over high heat. Reduce the heat to low, cover and simmer, stirring

  29. occasionally, until the lentils are tender, about 25 minutes. Season with

  30. salt and pepper and set aside, covered.

  31. In a medium skillet, combine the coriander, fennel, cumin and cardamom

  32. seeds with the cloves. Toast the spices over moderate heat, stirring, until

  33. fragrant -- about 3 minutes. Transfer to a plate to cool. Finely grind the

  34. spices in a spice grinder or mortar.

  35. In a medium nonreactive saucepan, warm 1/4 cup of the olive oil over

  36. moderately low heat. Add the garlic and shallots and cook, stirring, until

  37. 5 minutes. Add the harissa and 1 tablespoon of the spice

  38. mixture and cook, stirring, until fragrant -- about 3 minutes. Add the

  39. tomatoes and their juices and increase the heat to moderate. Simmer the

  40. sauce, stirring occasionally, until the flavors are well blended -- about 5

  41. minutes. Season with salt and pepper. (MAKE AHEAD: The lentils and the

  42. tomato sauce can be refrigerated for 3 days. Store the spice mixture in a

  43. glass jar at room temperature.)

  44. 400 degrees. Place

  45. 2 large ovenproof skillets over high

  46. heat. Add 1 tablespoon of the oil to each skillet. Season the salmon

  47. fillets with salt and pepper and coat them on both sides with the remaining

  48. spice mixture. When the oil is very hot, add 3 salmon fillets to each pan,

  49. skin side down. Put 1 piece of the butter next to each fillet and shake the

  50. pans to incorporate the butter into the oil. Saute the salmon fillets for 3

  51. minutes. Transfer the skillets to the oven without turning the fillets and roast the salmon for about 6 minutes, or until the skin is very crisp and the fish is just cooked through.

  52. Meanwhile, reheat the lentils and the tomato sauce. Spoon the lentils into the center of warmed dinner plates and set the salmon fillets on top, skin

  53. side up. Spoon the tomato sauce around the lentils and serve at once.

  54. Yield: 6 servings

  55. 4paws

  56. 24, 1997 - - - - - - - - - - - - - - - - - -

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