2 lbs. Wild Alaskan Sockeye Salmon filets bones removed,
cut into 4 pieces. Set aside while making sauce.
Charmoula Sauce
Mix in small bowl:
1 1/2 tsp ground cumin
1/2 tsp ground coriander
1 tbsp sweet paprika
2 tsp kosher salt
dash white pepper
1/4 tsp cayenne pepper
Place in food processor: 4 cloves minced garlic
1/2 cup Italian flat leaf parsley
1/2 cup cilantro
juice of 1 lemon
juice of 1 lime
zest of 1 lemon
zest of 1 lime
1/2 cup olive oil
Add first spice mixture to above ingredients in food processor. With motor
running slowly add olive oil until blended well.
Drizzle half of Charmoula Sauce on both sides of salmon. Set in fridge until
ready to barbeque.
Raita Cut up 1/2 small seedless cucumber
2 tbsp finely chopped onion
1 cup plain yogurt
1 tsp lemon juice
salt to taste
Process in food processor until smooth. This is part of the garnish and
gives the Charmoula Sauce a little contrast, as it is cool and smooth.
Pre-heat grill now.
Cous Cous with Vegetables Make Vegetable Saute:
1 clove garlic minced
1 medium white onion diced
2 Alaska carrots sliced thin on the diagonal
1 cup fresh tomatoes diced—or one
14 oz. can drained petite diced tomatoes
1 small zucchini cut in half, then cut in
quarters
1/2 red pepper cut up in small
pieces on the diagonal
1/2 can garbanzo beans (chick peas)
1/2 cup chicken broth
1 tsp salt
1/2 tsp cumin
1/4 tsp red pepper flakes
Heat 2 tbsp olive oil in sauté pan and sauté garlic and onion until
fragrant. Add carrots, tomatoes, zucchini, garbanzos, red peppers, chicken
broth, salt, cumin and red pepper flakes. Sauté about 3 minutes. Cover to
keep vegetables warm.
Cous Cous 1 box cous cous with pine nuts
Pour 1 1/2 cups of chicken broth in skillet. Add 2 teaspoons olive oil and
contents of spice sack. Bring to boil: stir in box of cous cous. Cover and
remove from heat.
When grill reaches medium-high heat, oil grill grates.
Cook salmon about 3 to 5 minutes per-side-per-inch of thickness, flip and
cook until done to your liking, about 3 to 5 more minutes, depending on
thickness of fish. Be careful not to overcook!
Remove salmon to platter. Drizzle a bit more Charmoula Sauce on each filet.
Assembly Mound prepared cous cous on plate, spoon vegetable sauté over cous cous
and set grilled salmon filets on top vegetable cous-cous. Drizzle more
Charmoula Sauce on salmon filets. Drizzle a little Raita Sauce atop salmon.
Drizzle a little of Charmoula Sauce and Raita on plate. Garnish with
additional cilantro, parsley, tomato and lemon.
Pairs nicely with sauvignon blanc wine.
Teri wrote a note with her recipe submission that made us
realize early-on the contest was a good idea:
“I love to invent new ways to prepare seafood and when entering a
contest, always try to find a different, exciting way to submit a recipe.
This recipe allows me to prepare salmon my favorite way; grilling, and also
has a different flavor, spicy and colorful presentation. I have lived on the
Kenai Peninsula in Homer for 22 years and love to fish, cook the fish caught
by my family, friends, and the commercial fishermen and women in my life. I
love to make entrees with fish and seafood, preparing it in a tasty,
healthful and attractive way. I promote wild Alaska seafood at every
opportunity I can.
Occasionally I get together with a group of friends and we hold a cooking
class in different preparations of Alaska seafood. It is so fun to share the
wonderful recipes I have acquired and invented over the years with our
wonderful, fresh Alaska fish and seafood to grateful diners! I have enjoyed
the cooking classes I have taken from Chef Al at Allen & Peterson Cooking &
Appliance Center when he comes to Kenai. I am thrilled to see Fish Alaska
magazine on the ERA planes. I love Alaska and will never leave. I enter
local seafood contests and have enjoyed winning a few! I make a killer
chowder and my crab cakes are hard to beat. Stay tuned, will submit those
next. I was tickled to see this contest and will look forward to hearing how
I fared! Thank you for a pleasant diversion! —Teri”
