Bobby Flay's Grill It! - Bobby Flay [61]
Harissa, also known as Tunisian hot sauce, is a fiery, rust-colored condiment made from bell peppers, chiles, and garlic that is traditionally stirred into the broth ladled over couscous. It is also great as a marinade for beef or chicken. Commercially prepared harissa is available at specialty stores in the United States, but homemade harissa is easy to prepare, has a fresher taste, and allows you to control the heat. Serve this salmon over steamed rice for a healthy and flavorful dinner or lunch.
Serves 4
4 tablespoons canola oil
3 cloves garlic, chopped
3 chile de árbol chiles, stems removed, or 1 teaspoon red chile flakes
2 red bell peppers, grilled, peeled, seeded, and chopped
1 plum tomato, grilled, seeded, and chopped
1 teaspoon caraway seeds, toasted
1 teaspoon coriander seeds, toasted
Kosher salt and freshly ground black pepper
2 tablespoons aged sherry vinegar
2 teaspoons honey
4 (8-ounce) salmon fillets
2 tablespoons finely chopped fresh cilantro leaves
Heat 2 tablespoons of the oil in a saucepan over medium heat. Add the garlic and chiles and cook until the garlic is soft and the chiles are slightly toasted, about 1 minute. Add the bell peppers, tomato, caraway, and coriander; season with salt and pepper; and cook until the mixture is heated through and the tomato becomes very soft and starts to break down, 8 to 10 minutes.
Transfer the mixture to a food processor, add the vinegar and honey, and process until smooth. Transfer to a bowl and let cool to room temperature. The harissa can be made 2 days in advance, covered, and refrigerated. Bring to room temperature before using.
Heat your grill to high.
Brush the salmon on both sides with the remaining 2 tablespoons oil and season with salt. Brush the skin side of the salmon with some of the harissa and place on the grill, harissa side down. Grill until light golden brown and a crust has formed, 3 to 4 minutes. Turn the fish over and brush the top of the salmon with more of the harissa and continue grilling until just cooked through, 2 to 3 minutes.
Remove the salmon to a platter and sprinkle with the chopped cilantro.
Grilled Salmon with Oregano Oil, Avocado Tzatziki Sauce, and Grilled Lemons
Salmon, not being native to the Mediterranean, is not typically used in Greek cuisine, but I like the flavor pairing here; the rich salmon stands up nicely to the pungent tzatziki. I also like brushing the salmon with the oregano-spiked oil instead of marinating the fish because the herb-infused oil kind of acts as an instant marinade. While I always love traditional tzatziki, the additions of avocado and serrano chile work quite well. Rich and creamy avocado rounds out the sauce, providing a natural balance to the tangy yogurt and sharp garlic. As for the serrano, well, a touch of heat never hurt anything in my book! See photograph.
Serves 4
¼ cup plus 2 tablespoons olive oil
2 tablespoons fresh oregano leaves
Kosher salt and freshly ground black pepper
4 (6-ounce) salmon fillets
2 lemons, halved
Avocado Tzatziki (recipe follows)
Heat your grill to high.
Combine ¼ cup of the oil and the oregano in a blender and blend until smooth. Season with salt and pepper.
Brush the fillets on both sides with some of the oregano oil and season with salt and pepper. Grill the salmon for about 3 minutes per side, until slightly charred and cooked to medium, brushing with more of the oil every 30 seconds.
While the fish is grilling, brush the cut sides of the lemons with the remaining 2 tablespoons olive oil and grill, cut side down, until lightly golden brown, 2 minutes.
Serve the fillets with a dollop of avocado tzatziki and squeeze the juice from the grilled lemons on top.
Avocado Tzatziki
Makes 1 cup
2 ripe Hass avocados, peeled, pitted, and chopped
2 cloves garlic, chopped
1 serrano chile, chopped
¼ cup Greek yogurt
Grated zest and juice of 1 small lemon
½ English cucumber, finely diced
¼ cup chopped fresh flat-leaf parsley leaves
Kosher salt and freshly ground black pepper
Put the avocados, garlic, serrano, yogurt, lemon