Atlantic Salmon On Lentils W/Moroccan Flavors, Tzatziki and Nan Bread

Pre-heat the oven to 350
Pre-heat grill.
1/2 c olive oil
1 c shallots, peeled and chopped
1/4 c garlic, peeled and chopped
1 salt and pepper, To Taste
1 T harissa (a paste of olive oil, chilli, garlic and spices used in North African cooking)
2 beefsteak tomatoes ,chopped
prepare the spice mix
1/2 c coriander seeds
1/4 c cumin seed
1/2 c fennel seed
2 T cloves
1/4 c cardamom (Aromatic seeds used as seasoning in pickles and barbecue sauces)

Heat the olive oil in a sauté pan over medium heat, add the shallots and garlic, and season. Sauté 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

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.

Make the lentils: 5 cups blanched lentils 1/2 cup chicken stock 1 tablespoon butter, Salt and pepper.

Heat sauté pan, add stock and lentils and simmer until liquid almost evaporates. Stir in butter, season and serve.

Cook the salmon: Six 7- ounce skin-on boneless fillets, Salt Spice blend for seasoning Butter (½ teaspoon per fillet) and olive oil for sautéing

Bring two sauté 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.

*note* Taztziki is commonly called cucumber sauce in this country and is usually served on Gyros.
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 ½ 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.

Prepare the nan bread: 1/2 cup olive oil 2 cloves garlic, minced Salt 6 pieces nan bread (or other Mediterranean flat bread) 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.

6 main course servings. Enjoy!

≈ Chef Brian ≈