Moroccan Spiced Salmon W/harissa Vinaigrette

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Ingredients

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
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

Preparation

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.**
2
For the harissa vinaigrette, place all ingredients in a blender and blend thoroughly.
3
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.
4
Serve salmon over cous cous and drizzle with vinaigrette.
.

Yield:

1.0 servings

Added:

Thursday, November 25, 2010 - 7:53pm

Creator:

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