Isn't the title just enough to get your mouth watering?! I came across the original recipe on Epicurious, and I have modified it below to trim down on the calories while maintaining the flavor.
Sometimes when I come across a great looking recipe, all it takes is one esoteric ingredient that I have to hunt for to make me lose interest....
Isn't the title just enough to get your mouth watering?! I came across the original recipe on Epicurious, and I have modified it below to trim down on the calories while maintaining the flavor.
Sometimes when I come across a great looking recipe, all it takes is one esoteric ingredient that I have to hunt for to make me lose interest. This recipe calls for harissa, a North African hot chili sauce. Instead, you can use a generic hot sauce; in that case, you can also play with the recipe below by adding a little garlic, caraway seed, and/or coriander to get a little closer to the flavor of harissa.
Ingredients:
1 cup white wine4 skinless salmon fillets (3 ounces each)1 white onion, sliced3 sprigs thyme1/2 cup quinoa 1/2 cup canned chickpeas, rinsed and drained1/4 cup raisins1 teaspoon turmeric1 teaspoon ground cumin1 teaspoon ground cinnamon1 teaspoon paprika1 teaspoon cayenne pepper2 cups arugulaJuice of 2 lemons4 tablespoons harissa (or generic hot sauce)1/2 cup cilantro leaves
Directions:
Makes 4 servings. Per serving:
- calories: 388
- fat: 12g
- protein: 24g
- carbs: 33g
Enjoy!
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