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Makes 3 skewers
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
Handful of dill sprigs
Salt and pepper, to taste
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.