Chef Alexandra Lopez, The Food Diva
www.thefooddiva.net
Harissa and Honey Glazed Salmon with Fennel, Orange & Pomegranate Salad
Serves 4
Ingredients:
4 (6-ounce) salmon fillets, cut about 1 inch wide, skin on
2 tablespoons grape seed or canola oil
1/4 cup honey
2 teaspoons harissa
salt and pepper to taste
Directions:
Make the glaze by whisking together the honey and harissa. Rub the salmon filets with half the oil, and season with salt and pepper. Brush the glaze onto both sides of the salmon. Heat a non-stick skillet over medium high heat. Add the remaining oil and allow to get hot. Sear the salmon flesh side down and allow glaze to caramelize for 3-4 minutes. Flip the fish over and lower heat to medium and cook fish for 3-4 minutes. Serve alongside the fennel salad.
Fennel, Orange & Pomegranate Salad
Makes 4 one cup servings
Ingredients:
2 small fennel bulbs, quartered, cored and thinly shaved lengthwise
1 cup jicama, peeled and cut into thin matchsticks
2 oranges (Navel, Cara Cara, Blood) peeled and cut into segments
1/4 cup pomegranate seeds
2 Tablespoons cilantro, finely chopped
2 Tablespoons extra virgin olive oil
Juice of one lime
Salt and freshly ground black pepper to taste
Directions:
In a small bowl whisk together lime juice and olive oil with salt and pepper. Toss fennel and jicama in the vinaigrette. Gently mix in the orange segments, pomegranate seeds and cilantro. Keep salad chilled until ready to serve.
Recipes Courtesy of Chef Alexandra I. Lopez ~ The Food Diva
www.thefooddiva.net
Harissa and Honey Glazed Salmon with Fennel, Orange & Pomegranate Salad
Serves 4
Ingredients:
4 (6-ounce) salmon fillets, cut about 1 inch wide, skin on
2 tablespoons grape seed or canola oil
1/4 cup honey
2 teaspoons harissa
salt and pepper to taste
Directions:
Make the glaze by whisking together the honey and harissa. Rub the salmon filets with half the oil, and season with salt and pepper. Brush the glaze onto both sides of the salmon. Heat a non-stick skillet over medium high heat. Add the remaining oil and allow to get hot. Sear the salmon flesh side down and allow glaze to caramelize for 3-4 minutes. Flip the fish over and lower heat to medium and cook fish for 3-4 minutes. Serve alongside the fennel salad.
Fennel, Orange & Pomegranate Salad
Makes 4 one cup servings
Ingredients:
2 small fennel bulbs, quartered, cored and thinly shaved lengthwise
1 cup jicama, peeled and cut into thin matchsticks
2 oranges (Navel, Cara Cara, Blood) peeled and cut into segments
1/4 cup pomegranate seeds
2 Tablespoons cilantro, finely chopped
2 Tablespoons extra virgin olive oil
Juice of one lime
Salt and freshly ground black pepper to taste
Directions:
In a small bowl whisk together lime juice and olive oil with salt and pepper. Toss fennel and jicama in the vinaigrette. Gently mix in the orange segments, pomegranate seeds and cilantro. Keep salad chilled until ready to serve.
Recipes Courtesy of Chef Alexandra I. Lopez ~ The Food Diva
