Harissa Spiced Salmon with Broccoli and Asparagus

Harissa Spiced Salmon with Broccoli and Asparagus

Ingredients:

PREPARATION          minutes
COOK TIME               minutes
SERVINGS                  –
EPISODE                    –

  • 1 lbs sockeye salmon filet, pat dry with paper towel, cut into 4, 6-ounce pieces
  • ½ lbs asparagus, washed and dried
  • ½ lbs broccoli, washed, dried, cut into florets

Harissa Spice Blend:

  • 1 tbsp garlic powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground caraway seeds
  • 1 tsp ground fennel seeds
  • 1 tsp crushed red chili flakes
  • 1 tsp ground mint leaves
  • 1 tsp crushed black pepper

Green Goddess Vinaigrette:

  • 2 large garlic cloves, finely minced
  • 2 tbsp balsamic vinegar
  • ½ tsp honey
  • 1 tsp grainy Dijon mustard
  • ½ cup extra virgin olive oil salt and pepper to taste

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

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