Harissa Salmon 🌶 🍣
A Guide to Salmon & a dynamite condiment that pairs
Welcome Back Friends,
I got some heat 🌶 💃 <pun intended> from a few subscribers last week about the lack of salmon recipes so far.
So we are going to fix that today with a salmon guide, some cooking techniques and then one of my favorite sauces to serve alongside… and of course we are going to make it ourselves. 🤌🤌🤌
First, one quick housekeeping note.
Octopod August Coffee ☕️ Ships Out
Deadline for August orders is Monday morning!
Got another awesome lineup of coffees going out ⬇️
Ethiopia 🇪🇹 (Washed):
Tasting Notes: Jasmine, Lemon, Peach
Colombia 🇨🇴 (Washed):
Tasting Notes: Milk Chocolate, Honey, Apricot
Salmon: King of the Sea? 👑
I’ve had lots of questions and requests for fish recipes. Going to briefly cover salmon. Favorite cooking methods and then a sauce/condiment that is perfect for serving alongside the fish… a spicy flavor bomb sauce called “harissa” 🌶 .
Varieties
When it comes to shopping for salmon you definitely want to find a high quality source. Whether that is your local fish monger, grocery store or a mail-order service… the most important variable is consistent quality.
Avoid farm raised “Atlantic” salmon. The flavor profile isn’t great and if you’re concerned about sustainable practices it’s also not a good choice
Here are 3 types of salmon that are widely available, some seasonally.
King
Also called Chinook, King salmon are on the larger end of the salmon family. They have a higher fat content in general and proportionately high in Omega-3’s.
One of my favorite type of salmon is Ora King. This salmon is sustainably raised in New Zealand and is prized for its’ high fat content.
King salmon from the Copper and Columbia rivers is prized among chefs during high demand season can feth up to $70/lb. If you have a good source and some extra spending money, it’s worth seeing out kings from the two rivers above. 🤤
Sockeye
Leaner than King salmon, Sockeye are known for their bright red flesh. They are also smaller than King salmon so if you want to buy a whole fish this might be a better option not leaving you with a lot of leftover fish.
Coho
Coho falls in the middle of the fat spectrum between Kings and Sockeye. These make a great option for cooking whole if you have a larger party. They have a mild flavor and good fat content that stays moist and tender.
Buying & Cooking:
The best bang for your buck would be getting a whole salmon and breaking it down yourself; you also get every part including the delicious belly of the salmon which is great for quick grilling or serving as a sashimi. This isn’t feasible for everyone so
Salmon is one of the most versatile fish you can cook.
Raw, as sashimi
Cured
Smoked
Steamed
Poached
Pan Seared
Grilled
These are my preferred serving methods. Notice baking, frying, air frying are not on the list.
Why is that?
Because of the higher fat content salmon does better with a lower heat/cooking and keeping the interior at a medium doneness.
What happens when you cook salmon over extremely high heat?
The proteins in the flesh contract, seize up and white pockets of coagulated albumin (protein) will be expelled.
This is an indicator or rapid moisture loss which generally leaves your salmon dry and pasty. Not ideal!
Pan Seared is by far the easiest method that allows you to get crispy skin that shatters like glass ⬇️
Aside from that, Steaming (2-Part Substack series) allows you to gently cook your salmon and can be a no-fat cooking method. Finish with really nice olive oil if you like.
To Grill you would employ a similar heat as you do for pan roasting; medium high. A well oiled grill grate helps immensely to get crispy skin and salmon that is lightly perfumed with smoke.
If you have to bake your salmon, I would use a broiler. Put the pan 6-8 inches from the heating element. The pan will conduct heat to the underside quickly, giving you a chance to not overcook the fish.
Harissa Sauce
If this is your first introduction to Harissa you’re in for a treat. This spicy 🌶 paste is common in Northern Africa, especially Morocco 🇲🇦 . It’s a bright, zippy, spicy paste that is good in almost anything 🙌
Yea can add to your homemade mayo for a Harissa-Mayo condiment for sandwiches or as a dipping sauce for crudites or fries 🍟 .
Most Middle Eastern markets carry this and you can buy off the shelf. I prefer making my own because it always you to dial in the flavors and heat based on your preferences.
Using chilis 🌶, spices, lemon and olive oil… you’ll have a wonderful condiment that I like to serve a dollop of next to freshly cooked salmon…
Lets Cook!
RECIPE:
You can make harissa with all fresh red chilis, if you have a good Middle Eastern market they likely will have a variety when in season. For year round making though, you’re better off using dried chilis that are blended with roasted red peppers.
Anchos will give the mildest heat. From there you can increase spice levels by using Guajillo, Morita or Chili de Arbol (in order of increasing heat).
For more info on dried chilis refer to the previous substack (linked)
Ingredients
(6-8) Dry red chiles, see note above. Any combination based on the heat level you’re after. Soak the peppers in hot water for at least 30 mins, taking off the stems and removing the seeds for less heat.
(2) Roasted red peppers, peeled, seeds discarded
2 TB Tomato paste
6 garlic cloves, minced
2 tsp ground coriander
2 tsp ground cumin
1 tsp caraway seeds; toasted and ground
1 tsp smoked paprika (I use Spanish)
1 tsp cayenne pepper (optional)
sea salt, to taste (start with 1 tsp)
1 large lemon, juiced
Extra virgin olive oil, as needed
Once your ingredients are all ready the sauce comes together in minutes
METHOD:
Drain the water from the dried chilis and add to a food processor with the remaining ingredients, except the olive oil
Blend the ingredients to a paste. Once you have a thick puree start drizzling in your EVOO. You can process to a slightly chunky consistency or take it until it’s fully smooth. (Your preference)
Taste for seasoning, adding salt if necessary. You should have a bright, spicy, tangy paste.
Now you the perfect condiment for grilled meats, to spice up a garlic aioli/mayo or add to stews/braises for a nice kick!
Store in your fridge jarred up. If you won’t use the Harissa often you can pour a little EVOO over the top to act as a cap to extend the shelflife.
See you all back here shortly for some Jerk Chicken action… 🔥 🙌
I just realized you can add honey into this too and it’s 🔥🔥🔥 (inspired by Cava)
Delicious!! TY!