16th January 2013 – Paleo Salmon Harissachurri – Gluten & Dairy free
I just couldn’t decide what to make for dinner tonight. When I get cranky and depressed, I just cant concentrate properly, then my planning goes out the window and my entire schedule goes to the dogs. I have been wanting to make a sauce from scratch for ages to accompany my meats and fish but kept always putting it off cause I just couldn’t be bothered. I had no inspiration or spark. So I would force myself tonight to be creative. I have been wanting to try a chimmi churri sauce which is like a brazilian garlicky oniony parsley oily drizzle to go over grilled meats or vegetables. Like, totally YUM! Or have a north african flavour to my meats like a harissa spice using cumin, paprika, chilli, olive oil etc. I cant decide so I decided to create a fusion dish. I have called it Harissachurri. Clever, aren’t I.
I am having one of my dark moods today which luckily hasn’t drowned out every bit of personality left out of this shell yet. It’s been about a week and a half since I have stopped my medication and this is the first day of complete gloom and doom. The purpose of this blog is a distraction so when the going gets tough, then head down, bum up and write. There are other ways I can deal with sadness but doesn’t have to include food. Exercise, punching shit, talking to a friend or just breathing. It will pass just like a food craving, I can either give in to the demon or I can go along my merry way and just push it aside. I also felt weak today and sore, not sure if I need more protein. I have protein in all my meals so I dunno just one of those days I suppose where nothing can help.
A few positives I can focus on which I can reflect on here. I said no to a slice of a colleagues’s birthday cake today. Usually you are seen as inhuman if you dont participate in the yearly cake ritual and sometimes I wont sit in the kitchen If I am not in the mood. But I was comfortable enough to just have a cup of rooibos tea and sit like a nodding dog on car dashboard. I was fine with that. So yes although my sugar cravings are still there at the back of my mind, my willpower is kicking in and it doesn’t feel like such a chore to pass on the plate of cookies. I dont feel so bad anymore like I am “missing” out on something.I know what will happen if I take a bite. The headaches, swollen belly and nauseous feeling are so not worth it. Perhaps I am finally getting it? A life without sugar having a hold on me is very sweet indeed.
Enjoy this meal cause I really surprized myself yet again. Sorry to say it but I am a damn good cook and there is nothing you can do to change that!
A few things to mention about this dish is that wow I have finally found my mashed potato alternative that is delicous and low in carbs!! The Harissachurri sauce is a perfect combination of sweet and sour and makes alot so keep it in a jar in the fridge it should last a while. Drizzle on eggs or on other grilled meats. Sensational! You only need a heaped tablespoon to really enjoy the infusion of flavours.
I would love to hear what you think! If there’s anything you would like to see in the future in upcoming posts please feel free to comment.
Prep time: 10 mins tops Cook time: 45 mins tops
Serves 4 (Yay more leftovers!)
For the Harissachurri Dressing
- 1 cup good quality extra virgin olive oil
- 1 bunch of flat leaf parsley washed, stems removed
- 1 tablespoon of harissa spices (or you can mix your own cumin, garlic, chilli, red bell pepper spice )
- 3 cloves of raw garlic
- salt & pepper to taste
- juice of 1 lemon, seeds discarded
- 4 salmon cutlets (go to fishmonger or markets to get fresh pieces)
- cracked pepper
Cauliflower puree – side dish
- 1 entire head of cauliflower steamed
- 3 cloves of garlic steamed
- 3/4 cup of coconut milk or cream (full fat) (Use Ayam brand which is 100% extract)
- 1/4 tsp of nutmeg
- 1 tsp of onion salt
- pepper to taste
- Preheat oven to around 180-200 degrees.
- Put your salmon pieces on baking paper on a tray and dust with cracked pepper and chuck in the oven. After half an hour check every 10mins until browned and skin is crispy
- While this is happening you can make your dressing OR you can make your dressing a few hours ahead for the flavours to really infuse. Combine the olive oil, parsley, lemon juice, harissa spices, garlic, salt & pepper and really whizz it up until mixture resembles a pesto mixture. Set aside.
- Boil a large saucepan with salted water. Add your cauliflower & 3 cloves of garlic cook until steamed and drain.
- Put the cooked cauliflower & garlic into a large mixing bowl or use the same saucepan.
- Add the nutmeg, onion salt, pepper and your coconut milk and puree using a hand held blender until smooth and creamy looking.
- Serve with 2 spoons of mash per plate, 1 salmon fillet, a heaped tablespoon of harissachurri sauce and feel free to have al little salad on the side. I chose baby truss tomatos and cut up cucumber.
- Enjoy life!