AuthorChef Dr. LoThis 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.
Ingredients:
Steps:
Bring a 1qt pot of water to a boil, and add enough salt so that it tastes like the ocean!
In a small bowl, whisk together the Harissa, Lemon Juice, Olive Oil and Salt.
Spoon about a tablespoon of the dressing onto the salmon and rub it in and around the fillet. Set the rest aside.
When the water is boiling, add-in the Quinoa, Raisins, and Pine-nuts. Cook for 10 minutes.
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.
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.
Serve the Salmon next to the Salad with some more dressing on the side to use per your taste!
Ingredients
Directions
Bring a 1qt pot of water to a boil, and add enough salt so that it tastes like the ocean!
In a small bowl, whisk together the Harissa, Lemon Juice, Olive Oil and Salt.
Spoon about a tablespoon of the dressing onto the salmon and rub it in and around the fillet. Set the rest aside.
When the water is boiling, add-in the Quinoa, Raisins, and Pine-nuts. Cook for 10 minutes.
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.
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.
Serve the Salmon next to the Salad with some more dressing on the side to use per your taste!