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Receta Crisp Atlantic Salmon On Lentils With Moroccan Spiced Toma
by Global Cookbook

Crisp Atlantic Salmon On Lentils With Moroccan Spiced Toma
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Ingredientes

  • Pre-heat the oven to 350 Degrees Pre-heat grill.
  • 1/2 c. Extra virgin olive oil
  • 1 c. Shallots, peeled and minced
  • 1/4 c. Garlic, peeled and minced Salt and pepper to taste
  • 1 Tbsp. Harissa
  • 2 x Beefsteak tomatoes (or possibly 6 plum), minced
  • 1/2 c. Coriander seeds
  • 1/4 c. Cumin seed
  • 1/2 c. Fennel seed
  • 2 Tbsp. Cloves
  • 1/4 c. Cardamom

Direcciones

  1. Heat the extra virgin olive oil in a saute/fry pan over medium heat, add in the shallots and garlic, and season. Saute/fry till the vegetables are translucent/soft, about 5 min. Add in the harissa and stir.Cook for 3-5 min. Add in the tomatoes and 4 Tbsp. of the spice blend Toast the above in a pre-heated 350 degree oven for five min (or possibly on the stove over medium heat). Grind the mix in a spice or possibly coffee grinder. Coat the salmon. Finish the Sauce: Working in batches, puree the mix in a food processor, till the liquid is smooth. Set aside till ready to use.
  2. Makes sufficient for at least twelvefillets. Make the lentils: 5 c. blanched lentils 1/2 c. chicken stock 1 Tbsp. butter Salt and pepper Show uncooked blend of red, yellow and green lentils. Move to blanched lentils. Heat saute/fry pan, add in stock and lentils and simmer till liquid almost evaporates. Stir in butter, season and serve. Cook the salmon: Six 7-oz skin-on boneless fillets Salt Spice blend for seasoning Butter (1/2 tsp. per fillet) and extra virgin olive oil for sauteing Bring two saute/fry pans to high heat, add in the extra virgin olive oil, and when warm, add in salmon fillets, skin-side down (don't crowd pan). Shake pans to be sure the fillets are not sticking. Add in the butter little bits at a time, shaking the pan to incorporate the butter Make the tzatziki: 32 ounces yogurt 2 English cucumbers, peeled, seeded and diced 4 cloves of garlic, chopped 2 Tbsp. fresh dill, minced 1 Tbsp. fresh mint, minced 3 Tbsp. extra virgin extra virgin olive oil 1 1/2 Tbsp. fresh lemon juice Salt and pepper to taste Place yogurt in cheese cloth, tie the end closed with kitchen string and hang it on a rack, above a bowl, in the refrigerator.
  3. Allow to drain for two hrs or possibly overnight. Throw away the liquid in the bowl, and blend the yogurt with the remaining ingredients. Prepare the nan bread: 1/2 c. extra virgin olive oil 2 cloves garlic, chopped Salt 6 pcs nan bread (or possibly other Mediterranean flat bread) Combine oil, garlic and salt. Using a pastry brush, coat the bread lightly with the oil and place on grill. Cook to mark bread, turn to mark other side and serve. To serve: Mound lentils in center of plate. Place salmon fillet on top, skin side up. Surround with sauce.
  4. Present with side dishes of tzatziki and nan bread.
  5. Yield: 6 main courseservings.