Spicy Moroccan Salmon with Red Quinoa, Raisins, Pine-Nuts, Arugula, and Lemon-Harissa Dressing

AuthorChef Dr. Lo
RatingDifficultyBeginner

This Spicy Moroccan Salmon, bring flavor to the table. Not only is its preparation tasty, but intuitive, efficient and healthy.

Lemon and Moroccan pepper-paste called Harissa, bring brightness and energy to the palate. The dressing acts as a marinade for the fish, and a vinaigrette for the salad, killing two birds with one stone. Raisins add a touch of unrefined, natural sweetness. The Salmon (and especially its skin) offer a substantial amount of protein, antioxidants and Omega 3 fatty acids which have been shown to reduce inflammation, lower blood pressure and decrease risk factors for heart disease. Salmon is an excellent source of several B vitamins, which are needed for energy production and protecting heart and brain health. Quinoa is low in fat and high in protein and fiber, an ancient grain with modern lifestyle desires: it is filling and energizing. Try to find Salmon that is wild-caught or sustainably farmed for a better flavor, texture, and earth-impact.

Yields1 Serving
Prep Time5 minsCook Time15 minsTotal Time20 mins

Ingredients:

Lemon-Harissa Dressing
 1 tbsp Harissa Paste
 3 tbsp Lemon Juice
 3 tbsp Olive Oil
 1 tsp Salt
Salmon
 8 oz Wild or Atlantic Aqua-Cultured Salmon, with it’s skin on
 1 tbsp Lemon-Harissa Dressing
 1 tsp Salt
Salad
 ¼ cup Quinoa
 2 tbsp Raisins
 2 tbsp Pine Nuts
 2 cups Arugula

Steps:

1

Bring a 1qt pot of water to a boil, and add enough salt so that it tastes like the ocean!

2

In a small bowl, whisk together the Harissa, Lemon Juice, Olive Oil and Salt.

3

Spoon about a tablespoon of the dressing onto the salmon and rub it in and around the fillet. Set the rest aside.

4

When the water is boiling, add-in the Quinoa, Raisins, and Pine-nuts. Cook for 10 minutes.

5

In the meantime, heat a nonstick pan with a tablespoon of olive oil. When the oil is slick and shimmering, it’s ready to cook with: sear the Salmon skin-side down. When the skin is crisp and slightly brown, and when the Salmon is opaque on its sides, give it a flip, and cook a minute or two longer.

6

Drain the quinoa of its water and transfer it to a bowl, stir-in some of the Lemon-Harissa dressing: as much as you’d like! Then fold in the arugula.

7

Serve the Salmon next to the Salad with some more dressing on the side to use per your taste!

Category, , CuisineCooking Method,

Ingredients

Lemon-Harissa Dressing
 1 tbsp Harissa Paste
 3 tbsp Lemon Juice
 3 tbsp Olive Oil
 1 tsp Salt
Salmon
 8 oz Wild or Atlantic Aqua-Cultured Salmon, with it’s skin on
 1 tbsp Lemon-Harissa Dressing
 1 tsp Salt
Salad
 ¼ cup Quinoa
 2 tbsp Raisins
 2 tbsp Pine Nuts
 2 cups Arugula

Directions

1

Bring a 1qt pot of water to a boil, and add enough salt so that it tastes like the ocean!

2

In a small bowl, whisk together the Harissa, Lemon Juice, Olive Oil and Salt.

3

Spoon about a tablespoon of the dressing onto the salmon and rub it in and around the fillet. Set the rest aside.

4

When the water is boiling, add-in the Quinoa, Raisins, and Pine-nuts. Cook for 10 minutes.

5

In the meantime, heat a nonstick pan with a tablespoon of olive oil. When the oil is slick and shimmering, it’s ready to cook with: sear the Salmon skin-side down. When the skin is crisp and slightly brown, and when the Salmon is opaque on its sides, give it a flip, and cook a minute or two longer.

6

Drain the quinoa of its water and transfer it to a bowl, stir-in some of the Lemon-Harissa dressing: as much as you’d like! Then fold in the arugula.

7

Serve the Salmon next to the Salad with some more dressing on the side to use per your taste!

Spicy Moroccan Salmon with Red Quinoa, Raisins, Pine-Nuts, Arugula, and Lemon-Harissa Dressing

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