I love salmon, but I couldn’t eat it for years. My sister had the same problem. Our mother is and was an excellent cook who was always aware of the latest and greatest in food trends. I remember if not fondly, very clearly the kale phase, when I would eagerly accept an invitation to stay for dinner at my best friend Lauren’s house. “My mom’s going through a kale phase.” I announced to her parents as I happily chowed down on Lauren’s mom’s London Broil. I remember the homemade salsa phase, the chicken phase, the homemade tomato soup phase, but nothing lasted quite as long as the salmon phase in the late 90s. Eventually, my hiatus from salmon ended, and this salmon phase is much spicier! This green harissa is a wonderful summer topping for grilled fish, chicken or meats and is delicious with rice or couscous.
Green Harissa Salmon with Avocados and Cumin Rice
For Green Harissa:
- 1 cup packed flat leaf parsley leaves
- 1/2 cup fresh cilantro leaves
- 1/3 cup extra-virgin olive oil
- 3 garlic cloves, crushed and peeled
- 2 jalapenos, seeded, minced
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1 lime, juiced
- Kosher salt
- Freshly ground black pepper
- 2 ripe avocados
For Salmon and Rice:
- 1 cup uncooked arborio rice
- 1 tablespoon butter
- 1 teaspoon ground cumin
- 4 (6-ounce) salmon fillets
- 1/2 teaspoon kosher salt
Begin by making the green harissa. Place the garlic in a food processor and process until minced. Add the remaining ingredients and process until smooth. Season to taste with salt and freshly ground black pepper. Set aside.
In a medium saucepan boil, bring 1 3/4 cup salted water to a boil. String in rice, butter and cumin and simmer, covered on low heat for 20 minutes. Remove from heat and let stand for five minutes.Fluff the rice with a fork and cover to keep warm.
To prepare salmon, Preheat oven to 400° and heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Season salmon with salt and add to pan skin side up. Cook for 2 minutes or until slightly browned. Turn fish over so that it’s skin side down and spread a large dollop of the green harissa evenly over the fish. Reserve remaining harissa to toss with avocados. Transfer the pan to the preheated oven and cook for 5 to 7 minutes, until cooked through and flakes easily. Cut the avocados in lengthwise into fourths. Peel the skin off and placing the avocado wedges on their side cut diagonally into slices. Toss the slices with the remaining harissa. Place a large spoonful of rice on each serving plate. Place the salmon on top of the rice, skin side down. Place a large dollop of avocados in green harissa on top of the salmon and serve.