Instructions: Spice mix: Toast the above spice mix ingredients 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 twelve 7-ounce fillets. Will hold its flavor for 4 weeks.

Moroccan Spiced Tomato Sauce: 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 to 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.

Salmon: 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 to 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.

This recipe yields 6 servings.

Comments: The original recipe title as listed is "Crisp Atlantic Salmon Fillet On Mixed Lentils With Moroccan Spiced Tomato Sauce With Harissa".

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