Region: North Africa
Popular in countries such as Tunisia, harissa is most often ground bird’s eye chili peppers combined with olive oil, cumin, coriander, caraway seeds, and garlic. The result is an earthy and potent sauce with a dark red grainy texture. Look for tubes in shops specializing in African fare.
Harissa Salmon Loaf
3 (6-ounce) cans pink or sockeye salmon, drained
2 large eggs, lightly beaten
1 cup rolled or quick-cook oats
1 large carrot, grated
1 shallot, finely chopped
2 garlic cloves, minced
1/4 cup flat leaf parsley, chopped
Juice of 1/2 lemon
1 to 2 tablespoons harissa paste (depending on heat tolerance)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Preheat oven to 350°F. In a large bowl, flake salmon with a fork and stir in remaining ingredients. Place mixture in a 9-by-5-inch greased loaf pan and spread until mixture is of even height in the pan. Bake for 40 minutes, or until loaf is set in the center. Let cool several minutes before unmolding.
Also great for: Stews, grilled beef, couscous, steamed vegetables, and mixed with low-fat mayo for a sandwich spread.