Our Izak spice is essentially a harissa powder, which achieves the great flavor of harissa without adding moisture to the dish. Because we use sweet chilies, it also does not supply heat. Here I use it to coat thin slices of salmon before quickly searing them.
Main Course
2 to 4
Lior Lev Sercarz
3/4 pound salmon fillet, boneless and skinless
1 lemon
Izak spice
Olive oil
Salt
1/2 cup Tahina sauce (see Recipe Notes for recipe)
Parsley or cilantro - optional
Using a knife cut the salmon fillet into 1-inch thick strips. Season them on both sides with Izak spice and salt.
Heat some olive oil in a pan until lightly smoking and sear the salmon strips for about 1 minute on one side. Remove the salmon onto a plate and drizzle with lemon juice. Note that the salmon is only cooked on one side but since it is fairly thin it will be a perfect medium to medium rare by the time you eat it.
If you prefer your fish more cooked flip the strips in the pan and cook for 30 seconds longer.
Spread the tahina sauce on the bottom of a plate and place the salmon strips seared side up. You can also add some chopped cilantro or parsley.
Here's the recipe for tahina sauce. Labne and tzatziki will also be great alternatives.
Replace the salmon with shrimp (cook these on both sides) or thin slices of halibut (cook as above).
Questions? Contact helen@laboiteny.com
La Boite
New York, New York
info@laboiteny.com
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