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I hate fish, and salmon worst of all. Well, cooked, anyway. I’m much better at tolerating raw fish. However, lots of people I know really enjoy salmon, so I make this for them, because the spices I use covers up the horrid (my opinion, mind you) smell of the fish cooking. Actually, it’s a very good recipe, and probably one of my more sought after ones. 

I usually make this for Passover, but it’s long overdue for a Rosh Hashanah appearance. It’s funny that, despite being among my most popular recipes, it’s also the one I misplace the most! So, I’m putting it here for easy reference. Sorry about the lack of photograph; I’ll try and fix that soon, as I will probably be making it in just a few days.

Salmon With Harisa

3 pounds (approximately) salmon, sliced 1 1/2″ in thickness

1 bunch cilantro

1 can garbanzo beans

1/2 – 1 red bell pepper, thinly sliced 

1 medium carrot, thinly sliced 

5 or more cloves of garlic, minced (to suit taste)

1 generous teaspoon harrisa or schug (available in most kosher or middle eastern stores)

Olive oil (see method for quantities)

salt

2 teaspoons paprika

2 teaspoons cumin

2 teaspoons turmeric

1) Grease the bottom of a baking dish generously with olive oil, and cover with cilantro leaves.  Place salmon pieces on top, season with salt, and cover with drained garbanzo beans, red bell peppers, and carrot slices.  

2)  In a skillet, sauté about 2/3 cup of olive oil with a heaping teaspoon of harissa and a heaping tablespoon (or more) of chopped garlic.  Stir in about two teaspoons each of paprika, cumin, and turmeric, and cook until fragrant and blended.  If these spices are not available, use 4 – 6 teaspoons of curry powder.

3)  Spoon the harrisa mixture over the fish, cover with foil, and bake in a preheated 350 degree oven for about 45 minutes, or until fish flakes easily with a fork.