TAPS Fish House & Brewery – Lemon Vinaigrette

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Harissa-Grilled Salmon – Lemon Vinaigrette

Recipe type: Yield: 6 Prep time: Cook time: Total time:


Harissa-Grilled Salmon is a delicious, signature dish of Chef Andrew Monterrosa and TAPS Fish House & Brewery Irvine that is served with a lemon vinaigrette and cucumber bouquet.

Ingredients:

4 oz Shallots – chopped and caramelized1 clove Garlic – caramelized5 oz White wine vinegar2 T Sugar5 oz Orange juice – fresh squeezed4 oz Canola oil8 oz Preserved lemon peel – cleaned and chopped

Directions:

  1. Caramelize the shallots and garlic, let cool.
  2. In a blender place all ingredients except for the canola oil.
  3. Blend until smooth; once all ingredients are smooth slowly pour oil into blender and blend until emulsified.
  4. Salt and pepper to taste.

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