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1
In a medium saucepan, cover the lentils with 6 cups of water and bring to a boil over high heat.
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2
Reduce the heat to low, cover and simmer, stirring occasionally, until the lentils are tender, about 25 minutes.
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3
Season with salt and pepper and set aside, covered.
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4
In a medium skillet, combine the coriander, fennel, cumin and cardamom seeds with the cloves.
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5
Toast the spices over moderate heat, stirring, until fragrant, about 3 minutes.
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6
Transfer to a plate to cool.
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7
Finely grind the spices in a spice grinder or mortar.
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8
In a medium nonreactive saucepan, warm 1/4 cup of the olive oil over moderately low heat.
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9
Add the garlic and shallots and cook, stirring, until translucent, about 5 minutes.
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10
Add the harissa and 1 tablespoon of the spice mixture and cook, stirring, until fragrant, about 3 minutes.
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11
Add the tomatoes and their juices and increase the heat to moderate.
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12
Simmer the sauce, stirring occasionally, until the flavors are well blended, about 5 minutes.
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13
Season with salt and pepper.
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14
Preheat the oven to 400.
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15
Place 2 large ovenproof skillets over high heat.
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16
Add 1 tablespoon of the oil to each skillet.
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17
Season the salmon fillets with salt and pepper and coat them on both sides with the remaining spice mixture.
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18
When the oil is very hot, add 3 salmon fillets to each pan, skin side down.
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19
Put 1 piece of the butter next to each fillet and shake the pans to incorporate the butter into the oil.
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20
Saute the salmon fillets for 3 minutes.
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21
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.
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22
Meanwhile, reheat the lentils and the tomato sauce.
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23
Spoon the lentils into the center of warmed dinner plates and set the salmon fillets on top, skin side up.
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24
Spoon the tomato sauce around the lentils and serve at once.
