Crisp Atlantic Salmon On Lentils With Moroccan Spiced Tomato Sauce With Harissa, Served With Tzatziki And Grilled Nan Bread Recipe

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Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1/2 cup olive oil

1 cups shallots, peeled and chopped

Salt and pepper

Spice blend for seasoning

5 cups blanched lentils

1/2 cup coriander seeds

1/4 cup cardamom

Salt and pepper to taste

Pre-heat the oven to 350 degrees.

Butter (1/2 teaspoon per fillet) and olive oil for sauteing

1/4 cup garlic, peeled and chopped

1/2 cup fennel seed


2 beefsteak tomatoes (or 6 plum), chopped

1/2 cup chicken stock

Six 7-ounce skin-on boneless fillets

Pre-heat grill.

1 tablespoon harissa

1/4 cup cumin seed

Show uncooked blend of red, yellow and green lentils. Move to blanched lentils. Heat saute pan, add stock and lentils and simmer until liquid almost evaporates. Stir in butter, season and serve.

1 tablespoon butter

2 tablespoons cloves

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