Oh what a glorious dish! Flaky salmon filets coated in a mixture of Moroccan spices that are served over a hearty serving of French lentils.  Salmon and lentils is a classic French pairing, but what I loved about this version are the North African touches. The spice mix (which would also be great on pork, a roast chicken, even a skirt steak) included cumin, turmeric, allspice, paprika, cayenne pepper, ground cinnamon, and ground ginger.  (Can’t you just smell the spice mix already? ) And the lentils were flavored with sweet dried apricots, onions, lemon zest and briny capers.  Such a wonderful updated version of a classic French flavor combination.

(To view this recipe, click on the blue title of the blog post above*)

Tagged: allspice, cayenne pepper, cinnamon, dried apricots, Fine Cooking magazine, fish, French lentils, ginger, legumes, lemon zest, lentils, Moroccan, North African Spiced Salmon, paprika, salmon, seared salmon, spice-rubbed salmon, turmeric