TAPS Fish House & Brewery – Lemon Vinaigrette

Harissa-Grilled Salmon – Lemon Vinaigrette

Recipe type: Condiments-Salsas & Jams Yield: 6 Prep time: mins Cook time: mins Total time: 0 mins

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 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

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.

Published on February 4, 2016 by Great Taste Magazine