Moroccan Spiced Salmon on Lentils RecipeOrigin: Morocco Period: Traditional |
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Ingredients
330g puy (green) lentils
Moroccan Spiced Salmon on Lentils Preparation:Method:Add the lentils to a large pan, along woth 1.5l water. Bring to a boil, reduce to a simmer, cover and cook, stirring occasionally, until the lentils are tender (about 25 minutes). Season, cover and set aside. Add the coriander, fennel cumin and cardamom seeds to a dry frying pan. Toast them over moderate heat and continue cooking until fragrant (about 3 minutes). Allow to cool then grind to a powder in a coffee (or spice) grinder. Add the olive oil to a large saucepan and warm over low heat. Add the garlic and shallots and cook until soft and translucent (about 5 minutes). Add the harissa and stir-in 1 tbsp of the spice mixtre and continue cooking, stirring frequently, for about 3 minutes. Now add the tomatoes (and the tomato juice) and increase the heat to medium. Once the sauce comes to a boil reduce to a simmer and allow to cook for about 5 minutes, stirring occasionally. Season with salt and pepper. Use 2 tbsp oil to grease a large baking tray. Season the salmon with salt and pepper and use the remaining spice mix to coat the fish. Place the baking tray on your hob and heat until the oil is hot. Fry the salmon in this (beginning skin-side down) for about 3 minutes. Cut the butter into peices and dot over the salmon. Transfer the baking tray to an oven pre-heated to 150°C and allow the fish to bake for 6 minutes, or until the fish is just done and the skin is very crisp. Meanwhile, re-heat the lentils and the tomato sauce. Spoon the lentils onto the centre of warmed dinner plates, set the salmon fillets on top (skin side up) and spon the tomato sauce around the lentils, drizzling a little over the top of the salmon. Serve immediately. |
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Other recipes with fish and tomatoes as primary ingredients: Chubbagin Lélé et Raabie Kulibiaka Saltfish Salad Fried Herring with Sorrel Sauce Chifteluīe cu Ştiucă Anchovy Toast Liver Terrine Tapeande Maison Nettle and Smoked Fish Stew Brithyll gyda Almonau Pineapple Chutney Stewed Chubb Cajun Beans over Cornbread Red Bean Soup with Guacamole Salsa Mushrooms Monte Carlo Salmonetes Andaluza Domada Smoked Sea Trout and Leeks Baked in Tray Bread Mbanga Soup Namasu South African Grilled Fish Ciorba de Peste Pisca Hasa Moroccan Spiced Salmon on Lentils Lasopy Red Mullet with Sea Kale Join the Celtnet Recipes Discussion Forum The African Cookery PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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