Harissa Glazed Salmon w/ Israeli Cous Cous

Harissa Glazed Salmon

4 filets fresh Atlantic Salmon

8 oz. fresh hot chilies

4 garlic cloves

1 tsp. ground caraway seeds

1 tsp. salt

1 1/2 tsp. fresh ground pepper

1 1/2 tsp. ground cumin

1 tsp. ground coriander

2 Tbsp. olive oil

Method:

1.       Combine chiles, garlic, and spices in food processor.

2.       While pureeing, slowly add olive oil.

3.       Lightly coat salmon with Harissa and grill to your liking..

Israeli Cous Cous

2 cups Israeli Cous Cous, dry

2 1/2 cups miso stock (1 cup water to 1 Tbsp. red miso paste)

1 onion, diced

2 Tbsp. olive oil

salt

Method:

1.       In a small sauce pot, bring the miso stock to a boil and reduce to a simmer.

2.       In a second sauce pot, place the oil and onions in pot on high heat.

3.       Cook until the onions begin to brown.

4.       Add the cous cous and ‘toast’ until lightly browned.

5.       Add the miso stock.

6.       Reduce heat to medium and cover.

7.       Cook for 10 minutes.

8.       Remove from heat and cool.

Spicy Tomato Reduction

15 Large tomatoes, rough chopped

2 Tbsp. garlic, minced

1 Tbsp. Rosemary, chopped

2 Tbsp. Parsley, chopped

1 Tbsp. Crushed Red Pepper

1 Tbsp. Olive Oil

Salt and fresh ground black pepper

Method:

1. Place the tomatoes in a medium sized sauce pot and over a low flame.
2. Add 1 cup of water and cover.
3. Bring to simmer for 10 minutes and remove from heat.
4. Allow tomatoes to cool to room temperature and push meat through fine mesh chinois.
5. In a small saucepan, heat the olive oil over a low flame.
6. Sweat the garlic and crushed red pepper for one minute.
7. Add the tomato water, parsley, and rosemary.
8. Bring to a boil, season with salt and fresh ground black pepper.
9. Remove from heat and serve.

return to previous page