Moroccan Spiced Salmon W/harissa Vinaigrette
By: LaToya S.
Published: Thursday, November 25, 2010 - 7:53pm

Ingredients




Salmon
1 teaspoon ground fennel seeds
1/2 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon curry powder
1 teaspoon garam masala
2 teaspoons ground red pepper
1 teaspoon ground cardamom
1 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 teaspoon cinnamon
salt and pepper to taste
1 tablespoon vegetable oil
4 salmon filets
cilantro, shredded
mint, shredded
Harissa Vinaigrette:
2 tablespoons smoked paprika
2 teaspoons ground cumin
1 teaspoon ground red pepper
2 tablespoons olive oil
1 tablespoon sherry vinaigrette
3/4 cup roasted red peppers, roughly chopped
4 garlic cloves
salt and pepper to taste

Preparation

1 For the salmon, mix everything together in a resealable plastic bag. Marinate 30 minutes to an hour in the refrigerator. **If you want to eat fast, skip the marinating.** 2 For the harissa vinaigrette, place all ingredients in a blender and blend thoroughly. 3 Heat a skillet on medium heat. When the skillet is hot, add salmon filets and cook approximately 3-4 minutes per side, depending on thickness. 4 Serve salmon over cous cous and drizzle with vinaigrette.