Moroccan Spiced Salmon on Lentils Recipe

Origin: Morocco Period: Traditional

Ingredients

330g puy (green) lentils
45g coriander seeds
45g fennel seeds
2 tsp cumin seeds
1 tsp cardamom seeds
2 tsp whole cloves
60ml olive oil
8 garlic cloves, minced
2 large shallots, minced
2 tbsp harissa
1kg plum tomatoes, chopped
6 salmon fillets (about 180g each)
1 tbsp butter
salt and black pepper, to taste

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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