Ingredients

Harissa

• 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.

Horseradish yogurt

• 1 cup yogurt

• 1/2 cup freshly grated horseradish

• Salt to taste

• Mix all ingredients in a small bowl and set aside.

Skewers

• 1 thick, 6 oz salmon filet, cut into 3 individual pieces about 3″-long and 1”-thick

• Horseradish yogurt

• Handful of dill sprigs

• Salt and pepper, to taste