Harissa Baked Salmon over Bell Pepper Quinoa
Many love combining harissa with salmon and we couldn't agree more. Today we went for some Sockeye salmon over a bed of quinoa with 'méchouia' style bell peppers. Méchouia is 'grilled' in Tunisian vernacular; a descriptor of the quintessential Tunisian grilled salad prepared during the summer months.
1 Lbs Sockeye Salmon
- 3 Bell Peppers
1 Cup Dry Quinoa
3 Tbsp Extra Virgin Olive Oil
3 Tbsp Tamari
3 Tbsp Balsamic Vinegar Glaze
2 Tbsp Harissa Paste
2 Tsp Salt
1 Tsp Caraway
1 Tsp Coriander
- 1 Lemon, juiced
- 1 Pinch Black Pepper
Preheat the oven to 400F. Wash, pat dry the salmon, & lay it on a baking sheet covered with parchment paper.
Thoroughly combine the harissa, balsamic glaze, tamari, caraway, 1 tsp salt, lemon juice, then brush the mix onto your salmon. Place in the preheated oven for 12-14 minutes.
Meanwhile, combine the quinoa with 2 cups of water and 1 tsp salt, cover and bring to a boil, then turn the heat down low and allow 15-20min until the quinoa is fully cooked.
Transfer the cooked quinoa to a large bowl so it cools rapidly, making sure to stir consistently so that it does not clump up.
Once the salmon is done, set it aside and allow 20 min for it to rest & cool down.
On a pan or griddle with the heat on high, add the peppers and grill them until they are nicely charred on each side. Use tongs so that you don't burn yourself! This should take about 30 minutes.
Once the peppers are done, transfer them to a bag or tupperware and seal them up. Wait at least 20 min before peeling.
Remove the stems, skin, seeds and slice the pepper flesh into thin strips. Add it to your bowl of quinoa along with the extra virgin olive oil, 1 tsp salt, coriander, and black pepper. Mix well.
Cut a piece of salmon, place it on your bed of quinoa.