*  Exported from  MasterCook  *
                   Moroccan Spiced Salmon On Lentils (Hl)
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Fish-fs                          Oven-fs
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          french green lentils (3/4 pound)
                         --picked over and rinsed
                         salt and freshly ground pepper
      1/4  cup           coriander seeds
      1/4  cup           fennel seeds
    2      tablespoons   cumin seeds
    1      teaspoon      cardamom seeds
    2      teaspoons     whole cloves
      1/4  cup           olive oil -- plus 2 tablespoons
    8                    garlic cloves -- minced
    2      large         shallots -- minced
    2      tablespoons   harissa*
   35      ounces        italian plum tomatoes -- drained and chopped
                         --juices reserved
    6                    salmon (6-ounce) fillets -- with skin
    1      tablespoon    unsalted butter
                         --cut into 6 pieces
 *Available at specialty food shops
 In a medium saucepan, cover the lentils with 6 cups of water and bring to a
 boil over high heat. Reduce the heat to low, cover and simmer, stirring
 occasionally, until the lentils are tender, about 25 minutes. Season with
 salt and pepper and set aside, covered.
 In a medium skillet, combine the coriander, fennel, cumin and cardamom
 seeds with the cloves. Toast the spices over moderate heat, stirring, until
 fragrant -- about 3 minutes. Transfer to a plate to cool. Finely grind the
 spices in a spice grinder or mortar.
 In a medium nonreactive saucepan, warm 1/4 cup of the olive oil over
 moderately low heat. Add the garlic and shallots and cook, stirring, until
 translucent, about 5 minutes. Add the harissa and 1 tablespoon of the spice
 mixture and cook, stirring, until fragrant -- about 3 minutes. Add the
 tomatoes and their juices and increase the heat to moderate. Simmer the
 sauce, stirring occasionally, until the flavors are well blended -- about 5
 minutes. Season with salt and pepper. (MAKE AHEAD: The lentils and the
 tomato sauce can be refrigerated for 3 days. Store the spice mixture in a
 glass jar at room temperature.)
 Preheat the oven to 400 degrees. Place 2 large ovenproof skillets over high
 heat. Add 1 tablespoon of the oil to each skillet. Season the salmon
 fillets with salt and pepper and coat them on both sides with the remaining
 spice mixture. When the oil is very hot, add 3 salmon fillets to each pan,
 skin side down. Put 1 piece of the butter next to each fillet and shake the
 pans to incorporate the butter into the oil. Saute the salmon fillets for 3
 minutes. Transfer the skillets to the oven without turning the fillets and
 roast the salmon for about 6 minutes, or until the skin is very crisp and
 the fish is just cooked through.
 Meanwhile, reheat the lentils and the tomato sauce. Spoon the lentils into
 the center of warmed dinner plates and set the salmon fillets on top, skin
 side up. Spoon the tomato sauce around the lentils and serve at once.
 Yield: 6 servings
 Busted  by Gail Shermeyer <4paws@netrax.net> on May 24, 1997
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