Ingredients:
PREPARATION minutes
COOK TIME minutes
SERVINGS –
EPISODE –
Harissa Spice Blend:
Green Goddess Vinaigrette:
Instructions: Harissa Spice Blend
1. In a small container, combine garlic powder, ground coriander, cumin, caraway, fennel, chili flakes, mint and black pepper
2. Set aside until ready to use
3. Toast whole spices lightly in a dry skillet for a few minutes and grind if desired for optimal flavour and pungency (ready once spices bloom and aroma fills the room). This recipe calls for ground spices to save you that extra step
4. Set aside until ready to use
Instructions: Green Goddess Vinaigrette
1. Trim tough ends of asparagus, about an inch
2. In a medium pot, boil 2 cups of water and steam asparagus for about 3-4 minutes or to desired liking
3. Steam broccoli for about 3-4 minutes or to desired liking
4. Set aside and prepare dressing
5. In a small metal bowl, combine minced garlic, vinegar, honey, Dijon mustard, salt and pepper
6. Drizzle in olive oil slowly and whisk until emulsified and mixture thickens
7. Set aside until ready to use
Instructions: Harissa Spiced Salmon
1. Salt and pepper both sides of salmon pieces
2. Sprinkle harissa spice blend generously on flesh side only (leave skin side, spices will burn)
3. Drizzle olive oil in a skillet and heat to medium-high
4. Sear salmon skin side down for 4-6 minutes or until skin crisps. Avoid temptation to move or poke salmon pieces
5. Flip to cook flesh side down for 2 minutes or until desired liking
6. Dress asparagus and broccoli with vinaigrette just before salmon is ready
7. Plate veggies with salmon and serve