Tomate- Tomate Sauce with Coconut and Ras El Hanout Braised Lentils

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Recipe byNoah_Anderson

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Ingredients:

Tomato Sauce:

1 can San Marino tomatoes, drained
1 carrot, diced large
1/2 onion, diced large
2 garlic cloves, crushed
1 teaspoon Ras el Hanout
1 sprig thyme
1 bay leaf
1 teaspoon brown sugar
1 can coconut milk
1 teaspoon ginger, chopped
Salt, to taste

Lentils:

2 ounces lentils, cooked and drained
A few cubes butter
1 teaspoon chopped parsley

Salmon:

4 ounces sockeye salmon, cleaned
Oil, as needed
1 sprig thyme
1 clove garlic

Celery leaf, garnish

Tomato sauce:

1. Cook down carrot, onions, garlic and brown sugar. Add Ras el Hanout, then add tomatoes. Then add thyme, bay leaf, ginger and coconut milk. Cook for 20 minutes. Run coarsely in food processor. Season to taste.

Lentils:

1. Cook lentils together with a little tomato sauce. Finish with a few cubes of butter. And garnish with chopped parsley.

Salmon:

1. Sear salmon in a non-stick pan with a little oil. Add thyme and garlic clove and baste until 1/2 way cooked. Let rest.

Plate:

1. Make a quenelle of the lentils. Spoon sauce on to plate and place salmon on sauce. Garnish with celery leaf.