If you've never had harissa, go easy! This is some spicy stuff. You can buy your own at the grocery store, or follow the first two paragraphs of directions here to make your own. The harissa will have the citrus and garlic you're used to finding in hummus.
Salmon with Harissa Hummus
Serves: 1 Time: 30 minutes Difficulty: Got a food processor? Good to go
- 4 oz. piece of salmon
- 1 broccoli crown, sliced
- 1 T. harissa
- 1/4 c. chickpeas
- salt, pepper, olive oil
- 1/4 lemon
Put the harissa and chickepeas in a blender. Puree and add a little bit of water or oil to loosen it up if you like.
Bring a small pot of water to a boil. Season the water with salt and add the broccoli. Cook for 1-2 minutes, then immediately remove them to the ice water. This stops the cooking and helps green vegetables to retain their vibrant color.
In a pan, heat 1 T. of oil. Season the salmon with salt and pepper. Add it skin-side down to the pan. Scatter the broccoli around the salmon. Let it cook for 3-4 minutes. TIP: Do not flip the fish until it easily comes away from the pan. If you fuss with it, you'll tear the skin and ruin your chances of a crispy skin. You also want about 3/4 of the cooking to happen on the first side.
Plate the harissa hummus, broccoli, and salmon. Squeeze the lemon over the dish.