Click To Go Back To Recipe List

Crisp Atlantic Salmon Fillet on Mixed Lentils and Moroccan Spiced Tomato Sauce with Harissa

4 servings

Ingredients for the Sauce

1/2 cup Filippo Berio® Olive Oil
1 cup chopped shallots
1/4 cup chopped fresh garlic
salt and pepper to taste
1 4.875-ounce can harissa (a fiery, hot chili sauce found in Middle Eastern markets)
12-15 beefsteak tomatoes, chopped

Ingredients for the Spice Blend

1/2 cup ground coriander
1/4 cup ground cumin
1/2 cup ground fennel seed
2 tablespoons ground cloves
1/4 cup ground cardamom

Ingredients for the Mixed Lentils

1/2 cup brown lentils, rinsed
1/2 cup green lentils, rinsed
1 tablespoon vegetable oil
1 small onion, finely diced
2 cloves garlic, peeled and minced
1 medium carrot, peeled and finely diced
1 teaspoon of the spice blend
1 bay leaf
2 & 1/2 cup beef broth or water
2 tablespoons

Ingredients for the Salmon

7-ounce skin-on, boneless salmon filets
Spice Blend for seasoning
1/2 teaspoon butter per filet
2 tablespoons Filippo Berio® Olive Oil

Method

Method for the Sauce

Heat the Filippo Berio® Olive Oil in a saute pan over medium heat; add the shallots and the garlic. Season with salt and pepper. Saute the vegetables until they are translucent, about 5 minutes. Add the harissa and stir. Cook for about 3 to 5 minutes. Add the tomatoes and 4 tablespoons of the spice blend, or to taste.

Puree the mixture in a food processor or a blender until the liquid is smooth, reserve.

Method for the Spice Blend
Combine the ingredients and mix well. Keep in a glass jar, covered tightly. This will hold its flavor for about 4 weeks.

Method for the Lentils

Put the oil in a saucepot over medium-high heat. Add the onions and garlic, cook for about 30 seconds. Add the lentils, broth, bay leaf and 1 teaspoon of the spice blend and bring to a boil.

Reduce the heat and simmer the lentils for about 25 minutes. Add the diced carrots and continue to cook for about another 10 to 15 minutes until the lentils are tender. Remove the bay leaf, blend in the butter and season to taste with salt and pepper. Keep warm.

Method for the Salmon

Preheat the oven to 350F.

Put the Filippo Berio® Olive Oil in a saute pan over high heat. Season the fish with the spice blend and black pepper.

When the pan is very hot add the salmon filets, skin side down. After about 1 minute, shake the pan to be sure the fish is not sticking. Add the butter little bits at a time, shaking the pan to incorporate the butter into the Filippo Berio® Olive Oil.

Place the pan in the oven for about 4 to 5 minutes to roast.

To serve, place some of the lentils in the center of each plate. Place the fish on top and drizzle a little of the sauce over it.
Remove the lobster to a colander in the sink and allow to drain for 5 minutes. Crack the claws and remove the meat. Open the tail using shears or scissors and remove the meat. Cut the meat into large dices, and hold until ready to serve. Remove the roe from the center of the body cavity. Push the roe through a wire mesh sieve and reserve. Discard the legs and body or reserve for another use. Puree the basil and 1/4 of the vegetable oil in a blender or food processor. With the motor running, slowly add the remaining Filippo Berio® Olive Oil. Taste for seasoning and add at least a pinch of salt. Taste, adjust the seasoning and reserve.