Recipe - Moroccan Spiced Salmon On Lentils (Hl)

2 cup French green lentils (3/4
pound), picked over and
rinsed
Salt and freshly ground
pepper
One fourth cup Coriander seeds
One fourth cup Fennel seeds
2 tablespoon Cumin seeds
1 teaspoon Cardamom seeds
2 teaspoon Whole cloves
One fourth cup Olive oil, plus 2
tablespoons
8 Garlic cloves, minced
2 lg Shallots, minced
2 tablespoon Harissa*
35 ounce Italian plum tomatoes,
drained and chopped, juices
reserved
6 Salmon (6ounce) 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 One fourth cup of the olive oil over
moderately low heat. Add the garlic and shallots and cook, stirring, until
translucent, about 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.)

Preheat the oven to 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

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer 4paws@netrax.net on May 24, 1997

Recipe by: TVFN: RECIPE FOR HEALTH SHOW #RHC218 Posted to MCRecipe Digest
V1 #623 by 4paws@netrax.net (ShermeyerGail) on May 29, 1997