Saturday, November 30, 2013

Fricassee salad with grilled cedar plank salmon recipe

Photo: Fricassee salad with grilled cedar plank salmon recipe

Tunisian fricassée salad is traditionally served with pita and tuna, but we have paired ours with harissa and orange-marinated salmon grilled on a beer-soaked cedar plank.

Serves 6
Preparation 20min
Cooking 45min
Skill level Mid

Ingredients

beer, to soak (optional)
1 tsp ground cumin
1 tsp ground coriander
3 tsp harissa (see Note)
1 orange, zested, juiced
500 g piece salmon, skin removed, pin-boned
4 kipfler potatoes
1 lemon, juiced
300 g (1 cup) good-quality mayonnaise
6 eggs, hard-boiled, peeled, quartered
2 red capsicums, thickly sliced
4 roma tomatoes, halved, sliced
2 baby cos lettuce leaves, torn
3 Lebanese cucumbers, sliced
100 g black olives
mint leaves, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

You will need 1 cedar plank, from barbecue shops, soaked for a minimum of 2 hours.

Soak cedar wood plank in enough beer or water to cover for 2 hours. Combine cumin, coriander, 2 tsp harissa and the orange zest and juice in a bowl. Rub over salmon, season with salt and pepper, cover and refrigerate for 30 minutes or until needed.

Meanwhile, place potatoes in a saucepan of water and bring to the boil. Reduce heat to low and cook for 30 minutes or until just tender. Drain and when cool enough to handle, peel and thickly slice. Set aside.

Combine remaining 1 tsp harissa, lemon juice and the mayonnaise in a small bowl. Season with salt and pepper, and refrigerate until needed.

Heat barbecue to high. Drain plank, then place on grill. Drain salmon and place on plank. Reduce heat to medium and cover with barbecue lid or an upturned roasting pan. Cook for 12 minutes for medium or until cooked as desired; if plank starts to burn, spray with water. Set aside, and when cool enough to handle, flake salmon into large pieces.

Arrange potato slices and remaining salad ingredients on a large plate, top with flaked salmon and serve drizzled with harissa mayonnaise.

Note
• Harissa is a Tunisian chilli paste from delis and Middle Eastern food shops.

Adopted from Feast magazine
By Angela Nahas & Angela Portela
Photography by Brett Stevens. 
 
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