TAPS Fish House & Brewery – Lemon Vinaigrette


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.


4 oz Shallots – chopped and caramelized
1 clove Garlic – caramelized
5 oz White wine vinegar
2 T Sugar
5 oz Orange juice – fresh squeezed
4 oz Canola oil
8 oz Preserved lemon peel – cleaned and chopped


  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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