Harissa Salmon

• Harissa:
• 1/2 teaspoon caraway seeds
• Cooking spray
• 2 garlic cloves, minced
• 1/2 teaspoon ground coriander
• 1/2 cup bottled roasted red bell pepper, drained
• 1/2 teaspoon chile paste with garlic (such as sambal oelek)
• 1/4 teaspoon salt
• Rice:
• 1 1/2 cups uncooked instant brown rice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon grated lemon rind
• 1/4 cup chopped fresh cilantro
• 1/4 teaspoon salt
• Salmon:
• 4 (6-ounce) salmon fillets
• 1/4 teaspoon salt
• Lemon slices (optional)

1. To prepare harissa, place caraway seeds in a small skillet over medium heat. Cook 2 minutes or until fragrant, stirring frequently. Remove from pan. Coat pan with cooking spray. Add garlic; cook 2 minutes or until tender. Add coriander; cook 1 minute. Combine caraway seeds, garlic mixture, bell pepper, chile paste, and 1/4 teaspoon salt in a blender or mini food processor; process until smooth.
2. To prepare rice, cook rice, cumin, and rind, according to package directions, omitting salt and fat. Remove from heat; add cilantro and 1/4 teaspoon salt. Toss gently. Cover and keep warm.
3. Preheat oven to 400u0b0.
4. To prepare salmon, heat a large ovenproof nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle salmon with 1/4 teaspoon salt. Add salmon to pan; cook 2 minutes or until lightly browned. Turn fish over; spread harissa evenly over fish. Bake at 400u0b0 for 7 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with rice. Garnish with lemon slices, if desired.

caraway seeds, cooking spray, garlic, ground coriander, red bell pepper, chile paste, salt, rice, brown rice, ground cumin, lemon rind, fresh cilantro, salt, salmon, salmon fillets, salt, lemon slices

Taken from www.myrecipes.com/recipe/harissa-salmon (may not work)