Cook Along with Chef Deniz: Baked Wild Salmon with Fenugreek Harissa and Russian Potato Salad

May 28, 2020

Cook Along with Chef Deniz: Baked Wild Salmon with Fenugreek Harissa and Russian Potato Salad

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live. We are still accepting cook-along kit orders for archived classes, so order the cook-along kit for Week 4 with Chef Deniz and follow along on your own schedule.

Baked Wild Salmon with Fenugreek Harissa and Russian Potato Salad

Yields: 2 portions. Originally presented as a Cook-Along live class on May 28th at 5:30 PM on Facebook Live.


Ingredients for Salmon:

  • 30 ml harissa paste*
  • 2 cloves of garlic, puréed
  • 2 tblsp walnuts, ground fine
  • 5 ml smoked paprika*
  • 1 lemon, juiced*
  • 5 ml cumin seeds
  • 5 ml fenugreek leaves
  • 1/4 bunch of cilantro, chopped fine
  • 16 oz wild salmon fillets, skin on

Ingredients for Fenugreek Harissa:

  • 1 cup Jerusalem couscous, boiled & cooked*
  • ⅓ cup Chopped Cucumbers, seedless and cut into ¼’s
  • ⅓ cup Gem tomatoes. Cut in half length wise
  • ¼ fresh jalapeno, finely chopped
  • ¼ Bunch, fresh Italian parsley
  • ¼ Bunch, fresh cilantro
  • 1 tbsp Chopped Chives
  • 1 Stem, fresh mint, torn
  • 1 Lemon, juiced and ½ zested
  • 1 Lime, Juiced and ½ zested
  • 16 oz wild salmon fillets, skin on

Ingredients for Potato Salad:

  • 2 cups cooked potatoes, ideally german butter or yukon gold, crushed by fork
  • 100 ml mayonnaise*
  • 100 ml peas, blanched
  • 30 ml gherkins, chopped*
  • 3 sprigs of each, parsley, dill, chopped
  • 75 ml carrots, blanched until tender
  • 20 ml grainy mustard*
  • 3 green onions, sliced
  • 2 cloves of garlic, puréed
  • 1 medium fennel bulb, shaved
  • Juice of 1 lemon*
  • *Available from Well Seasoned

Instructions:

  1. First in a mortar and pestle, or a kitchen processor combine all the harissa ingredients. Season to taste with salt. Preheat you oven to 325F. Season the fish with kosher salt lightly. Spare the 1/4 of the harissa. Brush the flesh side of the salmon liberally with 3/4
  2. For the harissa. Wrap the salmon in a large piece of parchment paper, making sure that it is completely sealed. Bake around 8-12 minutes, or until the fish is flaking, yet still slightly pink inside.
  3. In the meantime, combine all the potato salad ingredients and check for seasoning. In a separate bowl season the fennel with lemon juice and salt.Serve the salmon fillets family style with the potato salad, pickled fennel and the remaining harissa.

Prep Time: 45 Minutes

Cook time: 10 Minutes




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