The flavors of North African Harissa Spice Blend meet brain-health-boosting king salmon in this recipe. Don’t be afraid to increase the chili pepper in this dish if you like a bit more of a kick, as the salmon’s richness and fat content soothe the heat and create a harmonious balance.
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Note: This method of preparing salmon is also excellent for grilling outdoors, as the small pieces will cook quickly, which reduces the risk of burning. Always use a grill fitted with a cover. If there isn’t a thermometer fitted into the lid to gauge internal temperature, be sure to have an area with no coals to cook fish without burning.
The ingredients in this dish are big on benefits for both your brain and your heart:
Calories: 425
Sodium: 606 mg
Sugar: 0.5 g
Cholesterol: 0 mg
Saturated fat: 4.1 g
Fiber: 2.7 g
Protein: 35.4 g
Total carbohydrate: 5.8 g
Harissa is a fabulous Middle Eastern spice mix that has evolved since the 16th-century Spanish occupation of North African countries that incorporated chili peppers into their cuisine. As it may be hard to find at some grocers, we put together this harissa spice recipe. To grind the caraway seeds, you can use a mortar and pestle or spice grinder. There’s a time-honored feeling when putting pressure on the pestle while rotating it in the mortar that’s been used this way since 35,000 BCE, and a good amount of functional exercise! A spice grinder is a great kitchen tool to have, especially when you want to grind seeds and spices quickly.
Makes 5 tablespoons
Serving size = 1/4 teaspoon
Calories: 20
Sodium: 389 mg
Sugar: 0.02 g
Cholesterol: 0 mg
Saturated fat: 0.01 g
Fiber: 1.8 g
Protein: 0.9 g
Total carbohydrate: 2.8 g
— Recipe created by Jim Perko Sr., CEC, AAC; adapted from the What to Eat When cookbook.
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