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1
Pre-heat the oven to 350 degrees.
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2
Pre-heat grill.
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3
Heat the olive oil in a saute pan over medium heat, add the shallots and garlic, and season.
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4
Saute until the vegetables are translucent, about 5 minutes.
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5
Add the harissa and stir.
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6
Cook for 3-5 minutes.
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7
Add the tomatoes and 4 tablespoons of the spice blend, or to taste.
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8
Toast the above in a pre-heated 350 degree oven for five minutes (or on the stove over medium heat).
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9
Grind the mixture in a spice or coffee grinder.
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10
Coat the salmon.
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11
Finish the Sauce:
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12
Working in batches, puree the mixture in a food processor, until the liquid is smooth.
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13
Set aside until ready to use.
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14
Makes enough for at least twelve fillets.
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15
Heat saute pan, add stock and lentils and simmer until liquid almost evaporates.
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16
Stir in butter, season and serve.
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17
Bring two saute pans to high heat, add the olive oil, and when hot, add salmon fillets, skin-side down (do not crowd pan).
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18
Shake pans to be sure the fillets are not sticking.
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19
Add the butter little bits at a time, shaking the pan to incorporate the butter into the oil.
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20
Place pan in oven for 4-5 minutes to roast.
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21
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 1/2 tablespoons fresh lemon juice Salt and pepper to taste
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22
Place yogurt in cheese cloth, tie the end closed with kitchen string and hang it on a rack, above a bowl, in the refrigerator.
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23
Allow to drain for two hours or overnight.
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24
Discard the liquid in the bowl, and blend the yogurt with the remaining ingredients.
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25
Combine oil, garlic and salt.
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26
Using a pastry brush, coat the bread lightly with the oil and place on grill.
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27
Cook to mark bread, turn to mark other side and serve.
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28
To serve:
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29
Mound lentils in center of plate.
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30
Place salmon fillet on top, skin side up.
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31
Surround with sauce.
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32
Present with side dishes of tzatziki and nan bread.
