Pan Seared Salmon with Charmoula
  • 3tablespoons MTOO Harissa Olive Oil
  • ¼cup flat-leaf parsley leaves
  • ¼cup cilantro leaves
  • 2 Scallionsminced
  • 2tablespoons chopped green olives
  • 1tablespoon MTOO Sicilian Lemon Balsamic Vinegar
  • 1teaspoon TURKISH SPICE RUB
  • 2tablespoons MEYER LEMON OLIVE OIL
  • 46-ounce skin-on salmon fillets
  • 1-2tablespoons FRESH CATCH BLEND
  1. For the chermoula, in a food processor, puree the garlic and harissa oils, parsley, cilantro, scallions, olives, lemon balsamic, and spice rub until smooth.
  2. In a large nonstick skillet, heat the remaining 2 tablespoons of oil. Season the fish with the spice blend and place it skin side down in the skillet. Cook the fish over moderately high heat until the skin is golden, about 3 minutes. Flip the fish and cook just until it flakes easily, 2 to 3 minutes.
  3. Drain briefly on paper towels. Serve the fish with the charmoula.