Moroccan Spiced Salmon On Lentils (Hl)

Moroccan Spiced Salmon On Lentils (Hl)

Recipe By : TVFN: RECIPE FOR HEALTH SHOW

RHC218

1 Preparation Time :

Categories : Fish-fs Oven-fs

Amount Measure Ingredient -- Preparation Method -- -- --

2 cups french green lentils (3/4 pound)

--picked over and rinsed

salt and freshly ground pepper

1/4 cup coriander seeds

1/4 cup fennel seeds

2 tablespoons cumin seeds

1 teaspoon cardamom seeds

2 teaspoons whole cloves

1/4 cup olive oil -- plus

2 tablespoons

8 garlic cloves -- minced

2 large shallots -- minced

2 tablespoons harissa*

35 ounces italian plum tomatoes -- drained and chopped

--juices reserved

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

1 tablespoon unsalted butter

--cut into 6 pieces

*Available at specialty food shops

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

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

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

salt and pepper and set aside, covered.

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

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

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

spices in a spice grinder or mortar.

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

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

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

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

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

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

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

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

glass jar at room temperature.)

400 degrees. Place

2 large ovenproof skillets over high

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

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

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

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

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

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.

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

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

Yield: 6 servings

4paws

24, 1997 - - - - - - - - - - - - - - - - - -