PAN-ROASTED SALMON WITH LENTILS AND MACADAMIA DUKKAH

Makes: 2 or 3 servings

Macadamia and lemon dukkah (see recipe)

2 boneless, skin-on salmon fillets, about 12 ounces each

Salt, freshly ground pepper 3 tablespoons olive oil 2 tablespoons butter

1 large or 2 small shallots, finely chopped

1 or 2 cloves garlic, crushed

About 1 ½ cups (8 ounces) cooked lentils or cooked brown rice

1 ½ cups halved multicolored cherry or grape tomatoes, about 6 ounces

2 tablespoons red wine vinegar

¼ cup chopped fresh herbs, such as cilantro, basil, parsley or a combination

Cilantro or parsley leaves for garnish

1. Make the macadamia and lemon dukkah.

2. Pat fish dry and place on a plate. Season the fish generously on both sides with salt and pepper. Let stand at room temperature up to 30 minutes or refrigerate covered for several hours.

3. Heat a large nonstick or well-seasoned cast-iron pan over medium-high heat until a drop of water sizzles on contact. Add 2 tablespoons of the oil and then lay the fish in the pan, skin-side down, in a single uncrowded layer. Cover with a splatter guard. Turn the heat down to medium and cook, without turning, 4 to 5 minutes, depending on thickness. Salmon skin should be crispy and flesh should be nearly cooked.

Add butter to the pan, then use a spatula to gently turn the fillets over. Finish cooking the fish, all the while spooning butter over it, about 2 minutes. Remove the fish to a warm plate. Do not clean skillet.

4. Stir remaining 1 tablespoon oil and shallot into skillet. Cook and stir until softened, about 2 minutes. Stir in garlic, then lentils and tomatoes. Heat through, about 2 minutes. Stir in vinegar and season to taste with salt and pepper. Stir in chopped herbs. Arrange lentils on a serving platter. Top with the fish. Sprinkle everything generously with the dukkah. Garnish with herb leaves. Serve.