Moroccan Spiced Salmon w/Harissa Vinaigrette

By á-1364

Salmon seasoned with morrocan spices served over cous cous with a harissa vinaigrette

Ingredients

• Harissa Vinaigrette:
• Salmon
• 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
• 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

Details

Preparation time 10mins
Cooking time 25mins
Adapted from noorishme.blogspot.com

Preparation

Step 1

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.