2 tablespoons red wine vinegar

1/4 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 fish, all the while spooning butter over it, about 2 minutes. Remove 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 fish. Sprinkle everything generously with dukkah. Garnish with herb leaves. Serve.

(JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades.)

©2024 JeanMarie Brownson. Distributed by Tribune Content Agency, LLC.