After my last video on Harissa, I got a lot of e-mail of people asking “how do I use this sauce?” Well the answer is you can use Harissa on pretty much anything, from seafood and chicken to roasted potatoes and scrambled eggs! Behold, the 15 minute Harissa Roasted Salmon:
The spicy flavor adds a nice complexity to everyday dishes, turning the mundane to the exotic in just a spoonful or two. A North African condiment like Harissa can instantly transport you to Morocco, Tunisia, or Algeria for dinner, instead of the same preparation week after week. In this latest video I show how I use the sauce not only for the main protein, but for the side dish too, of carrot zoodles. I love the crunch and spaghetti like texture of any vegetable based noodles, and find them more tasty and satisfying than regular pasta!
Are you ready to rock your weeknight dinner? Click on the video below and I will show you how you can make both of these in about 15 minutes. If you want me to explore any other quick weeknight dinner ideas, please leave them in the comments below!
- Harissa Salmon: (directions in video above)
- ½ pound wild salmon
- 1 tbsp maple syrup
- 1 tsp sesame seed oil
- Salt and pepper to taste
- Carrot Zoodles with Harissa Dressing (directions in video above)
- 1 cup carrot zoodles
- 1 tbsp maple syrup
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1 rounded tsp harissa paste
- Bake at 425 for 10 minutes. Broil for 5 more minutes.
- 2 tbsp pumpkin seeds
- 3 large basil leaves, chopped
