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Harissa Salmon Niçoise Salad Recipe

Harissa is a spicy, rich-flavored North African chili paste and it is one of my favorite condiments to use in the kitchen. It is traditionally made with roasted red pepper, chiles, garlic, and a mixture of spices, depending on the family and exact origin. You can easily find several varieties in the supermarket (usually in the ethnic foods aisle) but I prefer making my own, in part so I can control the level of spice.

A traditional Niçoise salad features baby potatoes, haricot verts, European-style tuna, olives, and hard boiled egg. In this amped-up version, many of the traditional elements remain but the tuna is swapped for a harissa-smothered salmon and preserved lemon is added for some North African authenticity, which makes it brighter and punchier.

Niçoise purists might balk at this recipe, but I promise: This spiced salmon salad is delicious, filling, and perfect to enjoy all summer.

Notes: 

  1. You can simplify this recipe by buying harissa already made.
  2. Don’t stress about making your own dressing — you can also dress it simply with olive oil and lemon juice or white wine vinegar.
  3. You can prepare the salmon, potatoes, haricot verts, and hard boiled eggs ahead of time, and when ready to serve, simply assemble. It makes it a great dish for entertaining or Shabbat lunch.

 

The post Harissa Salmon Niçoise Salad Recipe appeared first on My Jewish Learning.


Source: Jewish Living

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