Thursday, November 25, 2010

Okay....For Real This Time!

Since my last post was called "I Love Salmon"....and me being the weirdo that I am didn't give you a salmon recipe...I figured I would post one really quick! It is a moroccan spiced salmon with a harissa vinaigrette served over cous cous. Harissa is an African hot sauce made with chilies, tomatoes, and spices. It is delicious as a marinade, sauce, or in this case, a vinaigrette.

I made this recipe while I was shooting a cooking video for an event I was doing a couple months ago. It turned out beautifully.

When making this dish, or any salmon dish for that matter, it is best to use fresh Wild Alaskan Salmon. It costs a couple dollars more a pound than Atlantic Salmon, or other types, but it is well worth it. I love my salmon with the skin on. For this dish you can leave the skin on, or have your fish monger take it off.

To add a little 'pizazz' to the cous cous, just follow the instructions on the packet. Then saute fresh vegetables, such as zucchini, red peppers, and mushrooms and add them to the cooked cous cous.

It's a lot of ingredients, but this meal can definitely be started and finished in 10-15 minutes (not including the time the salmon is marinating of course).

Moroccan Spiced Salmon w/Harissa Vinaigrette

1 teaspoon ground fennel seeds
1/2 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon curry powder
1 teaspoon garam masala
2 teaspoons ground red pepper
1 teaspoon ground cardamom
1 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 teaspoon cinnamon
salt and pepper to taste
1 tablespoon vegetable oil
4 salmon filets
cilantro, shredded
mint, shredded

Harissa Vinaigrette:
2 tablespoons smoked paprika
2 teaspoons ground cumin
1 teaspoon ground red pepper
2 tablespoons olive oil
1 tablespoon sherry vinaigrette
3/4 cup roasted red peppers, roughly chopped
4 garlic cloves
salt and pepper to taste

For the salmon, mix everything together in a resealable plastic bag. Marinate 30 minutes to an hour in the refrigerator. **If you want to eat fast, skip the marinating.**

For the harissa vinaigrette, place all ingredients in a blender and blend thoroughly.

Heat a skillet on medium heat. When the skillet is hot, add salmon filets and cook approximately 3-4 minutes per side, depending on thickness.

Serve salmon over cous cous and drizzle with vinaigrette.



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