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Harissa Salmon over Freekeh and Lentils

Makes 8 servings 2 tablespoons extra-virgin olive oil 2 medium onions, chopped 1 shallot, minced

Makes 8 servings


2 tablespoons extra-virgin olive oil

2 medium onions, chopped

1 shallot, minced

1 teaspoon ras el hanout

1 teaspoon sumac

11/2 cups freekeh, soaked in cold water for five minutes, drained and rinsed

3 cups vegetable stock

2 cups cooked le puy lentils

2 tablespoons chopped parsley

2 tablespoons chopped tarragon

1 tablespoon chopped marjoram

Salt and pepper

8 6-ounce salmon fillets

4 tablespoons harissa

2 tablespoons agave nectar

3/4 cup creme fraîche

Juice of 1 lemon

1 tablespoon minced garlic

1 tablespoon chopped parsley

Salt and pepper


1. Heat oil in a medium saucepan over medium heat. Add onions and shallot and cook, stirring until soft and translucent, about six minutes. Add spices and cook until fragrant, about 1 minute.

2. Add freekeh to pot. Stir until evenly coated. Add stock and mix well. Bring to a boil, cover, then reduce heat to low. Simmer for 15-20 minutes until most liquid is absorbed. Remove from heat. Let freekeh stand covered for five more minutes. Stir in lentils and herbs and then season to taste with salt and pepper.

3. Make salmon: Heat oven to 400 degrees F. Combine harissa and agave nectar. Rub each salmon filet with this mixture, then season each filet with salt and pepper. Line a baking sheet with foil, set the salmon on the sheet, and roast for 8 minutes. Then turn filets over. Turn on broiler and broil for 3 to 5 minutes more, until skin is crisp. Remove from oven and set aside.

4. In a small bowl, combine crème fraîche, lemon juice, garlic, and parsley. Season with salt and pepper to taste.

5. To serve: Spoon lentils and freekeh mixture on each plate. Top with salmon filet and a dollop of crème fraiche.

Per serving: 638 calories, 53 grams protein, 62 grams carbohydrates, 5 grams sugar, 21 grams fat, 93 milligrams cholesterol, 463 milligrams sodium, 20 grams dietary fiber.