Best Harissa Spiced Tomato Sauce Recipes

CRISP ATLANTIC SALMON ON LENTILS WITH MOROCCAN SPICED TOMATO SAUCE WITH HARISSA, SERVED WITH TZATZIKI AND GRILLED NAN BREAD

Steps:

• Pre-heat the oven to 350 degrees.
• Pre-heat grill.
• Heat the olive oil in a saute pan over medium heat, add the shallots and garlic, and season. Saute until the vegetables are translucent, about 5 minutes. Add the harissa and stir. Cook for 3-5 minutes. Add the tomatoes and 4 tablespoons of the spice blend, or to taste.
• Toast the above in a pre-heated 350 degree oven for five minutes (or on the stove over medium heat). Grind the mixture in a spice or coffee grinder.
• Coat the salmon.
• Finish the Sauce:
• Working in batches, puree the mixture in a food processor, until the liquid is smooth. Set aside until ready to use. Makes enough for at least twelve fillets.
• Heat saute pan, add stock and lentils and simmer until liquid almost evaporates. Stir in butter, season and serve.
• Bring two saute pans to high heat, add the olive oil, and when hot, add salmon fillets, skin-side down (do not crowd pan). Shake pans to be sure the fillets are not sticking. Add the butter little bits at a time, shaking the pan to incorporate the butter into the oil. Place pan in oven for 4-5 minutes to roast.
• 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
• Place yogurt in cheese cloth, tie the end closed with kitchen string and hang it on a rack, above a bowl, in the refrigerator. Allow to drain for two hours or overnight. Discard the liquid in the bowl, and blend the yogurt with the remaining ingredients.
• 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. Present with side dishes of tzatziki and nan bread.

CRISP ATLANTIC SALMON FILLET ON MIXED LENTILS WITH MOROCCAN SPICED TOMATO SAUCE WITH HARISSA

Steps:

• Toast the above in a preheated 350 degree oven for five minutes (or on the stove over medium heat). Grind the mixture in a spice or coffee grinder. Keep in a glass jar, covered tightly. Makes enough for at least 12 7-ounce fillets. Will hold its flavor for 4 weeks. Heat the olive oil in a saute pan over medium heat, add the shallots and garlic, and season. Saute until the vegetables are translucent, about 5 minutes. Add the harissa and stir. Cook for 3-5 minutes. Add the tomatoes and 4 tablespoons of the spice blend, or to taste. Working in batches, puree the mixture in a food processor, until the liquid is smooth. Set aside until ready to use. Makes enough for at least twelve fillets. Preheat oven to 350 degrees. Bring two saute pans to high heat, add the olive oil, and when hot, add salmon fillets, skin-side down (do not crowd pan). Shake pans to be sure the fillets are not sticking. Add the butter little bits at a time, shaking the pan to incorporate the butter into the oil. Place pan in oven for 4-5 minutes to roast. To prepare the lentils: Use a blend of yellow and green lentils, and simply follow the preparation directions on the package. Prepare 3/4 to 1 cup of lentils per serving. To serve, mound lentils in center of plate. Place salmon fillet on top, skin side up. Surround with sauce.

HARISSA-SPICED TOMATO SAUCE

Steps:

• Combine tomato sauce, harissa, olive oil, garlic paste, caraway seeds, and coriander in a saucepan. Bring to a simmer over medium-low heat.n
• Simmer until sauce has started to thicken, 5 to 10 minutes. Remove from heat and let sit for 15 minutes for flavors to develop.n