Easy Weeknight Harissa-Glazed Salmon Skewer Recipe
Prep Time:
10 minutes
Cook Time:
5 minutes
Servings:
3 skewers
Ingredients
  • 5 ounces dried chilis
  • 1½ tablespoons cumin seeds, toasted
  • 1½ tablespoons coriander seeds, toasted
  • 1½ tablespoons caraway seeds
  • 5 large garlic cloves
  • 4 ounces sun-dried tomatoes
  • 1 cup extra-virgin olive oil
  • 1 tablespoon salt
  • 1 cup yogurt
  • ½ cup freshly grated horseradish
  • Salt, to taste
  • One 6-ounce salmon fillet, cut into 3 pieces about 3 inches thick and 1 inch long
  • 6 tablespoons harissa
  • Horseradish yogurt
  • Dill, to garnish
  • Salt and pepper, to taste
Directions
  1. Make the harissa: Preheat the oven to 300°F. Toast the chilis for 2 minutes; any longer and they will burn. Add the toasted chilis, cumin, coriander and caraway to a blender or food processor and blend on high until coarsely ground. Add the garlic and sun-dried tomatoes and continue to blend. With the blender on low speed, slowly add the oil in a steady stream until you have a thick puree, adding more oil if needed to reach your desired consistency. Season with salt and set aside.
  2. Make the horseradish yogurt: Combine all ingredients in a small bowl and set aside.
  3. Make the skewers: Brush the salmon slices with a tablespoon of harissa on each side and thread onto skewers. Place the skewers on an oiled charcoal grill or grill pan set over high heat, and cook for 30 to 45 seconds on each side. Serve with horseradish yogurt and garnish with dill, salt and pepper.