Harissa-Grilled Salmon – Lemon Vinaigrette
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
- Caramelize the shallots and garlic, let cool.
- In a blender place all ingredients except for the canola oil.
- Blend until smooth; once all ingredients are smooth slowly pour oil into blender and blend until emulsified.
- Salt and pepper to taste.