Harissa Glazed Salmon
- Author
- Ari Bokovza
- Servings
- Makes 3 skewers
- Category
Main Course
Ingredients
- 5 ounces dried chilies
- 5 large garlic cloves
- 1 ½ tbsp cumin seeds, toasted
- 1 ½ tbsp coriander, toasted
- 1 ½ tbsp caraway
- 4 oz sun-dried tomatoes
- 1 cup extra-virgin olive oil
- 1 tbsp salt
- Toast the chilies at 300 degrees F for 2 minutes. Be careful: anything over 2 minutes and the chilies will burn and you will have to start all over. Add the toasted chilies and spices to a powerful blender or food processor and blend on high until everything is coarsely ground. Add the garlic and sun-dried tomato and continue to blend. With the blender on low speed, slowly add the oil in a steady stream until you have a thick puree; add more oil to reach desired consistency. Season with salt.
- 1 cup yogurt
- 1/2 cup freshly grated horseradish
- Salt to taste
- Mix all ingredients in a small bowl and set aside.
- 1 thick, 6 oz salmon filet, cut into 3 individual pieces about 3″-long and 1”-thick
- Horseradish yogurt
- Handful of dill sprigs
- Salt, to taste
- Pepper, to taste
Directions
- Brush the salmon slices with a tablespoon of harissa on each side and thread onto skewers. Note: if using wooden skewers, submerge them in water for at least an hour before using. This will ensure they don't burn on the grill.
- Place skewers on an oiled charcoal grill or grill pan set over high heat and cook about 30 to 45 seconds on each side.
- Serve with horseradish yogurt and garnish with dill, salt and pepper.
