Packin’ Heat: Try Harissa
Jeannette Ordas
Harissa is a fiery North African spice paste. It can be used as a condiment to provide heat to whatever you're eating and as an ingredient in a number of dishes from soups to curries to a rub for meats and fish. It's made with a variety of chilis and can include garlic, cumin, caraway seeds and even mint. While it can be made from scratch, I recently bought a small bottle some from a local shop to try it out for myself (and truth be told, I was swayed by the pretty label).
On my first try, I mixed it into a tofu and vegetable stir fry and something was lacking. It certainly was spicy, but I felt there was another dimension missing. So the next time I tried it out, I mixed a few tablespoons of the stuff with a bit of salt, lemon juice and lemon zest along with some olive oil. I tossed most of it with a batch of root vegetables before roasting and rubbed the remainder of my doctored harissa into a filet of wild salmon. The results were freakin' amazing and I liked it so much that I forgot to take a photo of the meal until I was almost through. The pretty jar was packing some mighty fine heat, indeed.
I'm including the recipe in case you were curious how it would look mid-way through the meal on your own plates at home. But if you are looking for other new ways to use this fiery sauce, take a peek below my recipe for some harissa inspiration.
Harissa-Spiced Salmon & Roasted Vegetables with Israeli Couscous
3 tablespoons harissa paste
1 lemon, juiced & zested
salt & pepper
1/4 cup olive oil
1 large potatoes, diced
1 large yam, diced
1 onion, large dice
1 filet of salmon
1 cup Israeli couscous
2 cups vegetable broth
1 handful of roasted almonds, roughly chopped
1 handful crumbled feta
1 handful dried cranberries
1. Preheat oven to 450F. Boil the potatoes and yams for 10 minutes and drain well. Combine the harissa, lemon juice and zest, a pinch of salt and olive oil together. Toss 3/4s of the mixture with the cubed yams, potatoes, onion. Place in a baking pan, sprinkle with black pepper and bake for 20-30 minutes or until the vegetables are soft and the outsides are golden and caramelized.
2. Meanwhile, rub the remaining harissa mixture all over the salmon and let it marinate for 15 minutes.
3. Cook the couscous in the vegetable broth according to package directions until all the broth has been absorbed. Turn off heat and keep covered.
4. Sear salmon on both sides in a hot, oiled pan - about 3 minutes per side. Then transfer salmon on top of the vegetables and let finish cooking for another 5 minutes in the oven, until the salmon flakes easily with a fork.
5. Remove from oven and serve with couscous. Sprinkle almonds, feta and cranberries over top, and squeeze with additional lemon slices if desired. 2 servings.
This photo has me drooling and I don't even really like eggplant all that much. But if you're a fan of eggplant, spice and goat cheese, boy has Chef Wanabe got a sandwich for you. Not only have you got your sandwich covered, but it includes a recipe for homemade harissa as well.
Sassy Radish discovers a cauliflower hidden away in her fridge, along with a rind of Parmesan cheese and a jar of harissa. Say hello to a sunny and cheerful soup with bite that is sure to warm the coldest day.
Kevin over at Closet Cooking takes store bought harissa and tosses it with a bit of oil and squash for a quick and easy side dish. The sweetness of the roasted squash provides the perfect balance to the fiery sauce and it looks like the perfect side to round out your next week night meal.
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Maybe you've gone raw recently and want to add a bit of spice to your diet. This vegan spread over at Healthy Happy Life is made with raw almonds that are soaked overnight, pureed and then flavored with harissa.
Bijoux
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