Salmon And Lentils With Moroccan Tomato Sauce Recipes

MOROCCAN SPICED SALMON OVER LENTILS

Steps:

• Spice Mixture: Combine all the ingredients for the spice mix then set aside to be used later.
• Place the lentils in a medium saucepan & cover with 3 cups of water. Bring to a boil then reduce the heat to low, cover and simmer. Cook until the lentils are tender, about 25 minutes, stirring occasionally. Drain any remaining water then season with salt and pepper and set aside, covered.
• While the lentils are cooking, warm olive oil over medium-low heat in a medium-sized saucepan. Cook the garlic and onions in the oil until translucent, about 5 minutes. Add the harissa and 1 tablespoon of the spice mixture and continue to cook until fragrant, about 3 minutes.
• Increase the heat to medium then add the tomatoes and their juices. Simmer the sauce, stirring occasionally, until the flavors are well blended, about 10 minutes. Season with salt and pepper.
• Preheat the oven to 400 degrees. Spray a baking pan with cooking spray & set aside. Season the salmon fillets with salt and pepper then coat them on both sides with the remaining spice mixture.
• Heat the canola oil & the butter in a large skillet. When the oil is very hot, add 2 salmon fillets to the pan, skin side down. Saute the salmon fillets for 3 minutes (do not turn over). Repeat with the other 2 fillets.
• Carefully transfer the fillets to the baking sheet & roast the salmon for about 6-10 minutes, or until the skin is very crisp and the fish is just cooked through.
• Spoon the lentils into the center of warmed dinner plates and set the salmon fillets on top, skin side down. Spoon the tomato sauce around the lentils and serve at once.

SALMON WITH LENTILS

Steps:

• Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.
• Meanwhile, heat the oil in a saute pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season, to taste.
• Preheat the oven to 450 degrees F.
• For the salmon, heat a dry oven-proof saute pan over high heat for 4 minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops very liberally with salt and pepper. When the pan is very hot, place the salmon fillets seasoning-sides down in the pan and cook over medium heat without moving them for 2 minutes, until very browned. Turn the fillets and place the pan in the oven for 5 to 7 minutes, until the salmon is cooked rare. Spoon a mound of lentils on each plate and place a salmon fillet on top. Serve hot.
• Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface, as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

CRISP ATLANTIC SALMON ON LENTILS WITH MOROCCAN SPICED TOMATO SAUCE WITH HARISSA, SERVED WITH TZATZIKI AND GRILLED NAN BREAD

Steps:

• 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.

CRISP ATLANTIC SALMON FILLET ON MIXED LENTILS WITH MOROCCAN SPICED TOMATO SAUCE WITH HARISSA

Steps:

• Toast the above 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 12 7-ounce fillets. Will hold its flavor for 4 weeks. 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. 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. 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 4-5 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.

SPICY SALMON & LENTILS

Steps:

• Heat a large, lidded shallow pan over a medium heat. Tip in the curry paste and fry briefly, stirring constantly, until sizzling and aromatic. Add the lentils with about quarter of a can of water and season. Heat until simmering then lay salmon on top, skin side up.Cover and leave salmon to cook for 6-8 minutes until it feels firm when prodded.
• While salmon is cooking, make the dressing. Mix together the olive oil and lemon juice and season well. When salmon is cooked lift it out of the pan with a fish slice and set aside. Turn the heat up, stir in the spinach and a third of the dressing and cook until the spinach has just wilted. Spoon the lentils and spinach onto two plates then sit the salmon on top. Drizzle over the remaining dressing and serve.

SALMON AND LENTILS WITH MOROCCAN TOMATO SAUCE RECIPE

Steps:

• Spread the organic almonds on an ungreased baking pan. Place in a 350-degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to ensure even browning. Note that almonds will continue to brown slightly after removing from oven. In medium saucepan over medium-high heat, bring lentils and broth to boil; reduce heat to low, cover and simmer 20 to 25 minutes or until lentils are tender. Meanwhile, put all whole spices in a grinder and process until well ground, or if using ground spices, combine them in a small bowl. Coat a skillet lightly with vegetable cooking spray and place over medium-high heat. Add shallot and garlic; sauté about 5 minutes until translucent. Mix in 1 1/4 teaspoons of the spice mixture, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook, stirring constantly, for 2 minutes. In an electric blender, pulse tomatoes just until roughly puréed; add to pan with hot pepper sauce and heat through. Set aside. In small bowl, mix remaining spices, salt and pepper; rub onto both sides of salmon fillets. Heat large skillet over medium-high heat. Coat lightly with vegetable cooking spray; add salmon to pan without crowding. Sauté salmon 4 minutes; turn, cover and cook 3 to 6 minutes longer, depending on thickness, or until cooked throughout. Stir two tablespoons of organic almonds into lentils; divide among four plates. Top with salmon and tomato sauce. Sprinkle with remaining almonds