Harissa Salmon

Harissa Salmon Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
Fish is a source of good-for-you omega-3 fatty acids, and brown rice is a smart alternative to white rice. You also could serve the fish over whole wheat couscous or pasta. Harissa is a spicy Tunisian condiment that also pairs well with chicken. Our homemade version, which you can prepare a day or two ahead and refrigerate, is a bit milder than the fiery canned harissa you'd find in Middle Eastern markets. Add more chile paste if you want to turn up the heat.

Yield:

4 servings (serving size: 1 fillet and 1 1/2 cups rice)

Recipe from

Cooking Light

Nutritional Information

Calories 451
Caloriesfromfat 28 %
Fat 14.2 g
Satfat 3.1 g
Monofat 5.7 g
Polyfat 3.3 g
Protein 40.4 g
Carbohydrate 37.8 g
Fiber 2.2 g
Cholesterol 87 mg
Iron 1.6 mg
Sodium 633 mg
Calcium 29 mg

Ingredients

Harissa:
1/2 teaspoon caraway seeds
Cooking spray
2 garlic cloves, minced
1/2 teaspoon ground coriander
1/2 cup bottled roasted red bell pepper, drained
1/2 teaspoon chile paste with garlic (such as sambal oelek)
1/4 teaspoon salt
Rice:
1 1/2 cups uncooked instant brown rice
1/2 teaspoon ground cumin
1/2 teaspoon grated lemon rind
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
Salmon:
4 (6-ounce) salmon fillets
1/4 teaspoon salt
Lemon slices (optional)

Preparation

To prepare harissa, place caraway seeds in a small skillet over medium heat. Cook 2 minutes or until fragrant, stirring frequently. Remove from pan. Coat pan with cooking spray. Add garlic; cook 2 minutes or until tender. Add coriander; cook 1 minute. Combine caraway seeds, garlic mixture, bell pepper, chile paste, and 1/4 teaspoon salt in a blender or mini food processor; process until smooth.

To prepare rice, cook rice, cumin, and rind, according to package directions, omitting salt and fat. Remove from heat; add cilantro and 1/4 teaspoon salt. Toss gently. Cover and keep warm.

Preheat oven to 400°.

To prepare salmon, heat a large ovenproof nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle salmon with 1/4 teaspoon salt. Add salmon to pan; cook 2 minutes or until lightly browned. Turn fish over; spread harissa evenly over fish. Bake at 400° for 7 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with rice. Garnish with lemon slices, if desired.

Note:

Maureen Callahan,

April 2007
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