​Northfield Olive Oils and Vinegars

​Salmon with Harissa Sauce and Cheesy Grits
4 (4-6oz) Salmon fillets 
1/2 Cup of Delizia Roasted Red Peppers
1 tsp of tomato paste
4 Tbsp. of Harissa Olive Oil
1 tsp. Pink Himalayan Sea Salt (to taste)

1 tsp. freshly ground pepper (to taste)
2 garlic gloves minced 
2 cups of milk (I used 1%)
1/2 cup instant grits
1/4 cup of cheddar cheese
Harissa Sauce:  Combine Roasted Red peppers, tomato paste, 2 Tbsp. of Harissa Olive oil in a food processor or blender and season with sea salt and freshly ground pepper. Set aside
Salmon: Preheat oven to 400 degrees.  Season each fillet with sea salt and pepper.  Heat the remaining 2 Tbsp. of Harissa Olive Oil on the stove top in an oven safe skillet.  Add salmon, skin side up, to skillet and cook for 2 minutes and flip with skin side down; spread Harissa sauce on each fillet (reserve 4 Tbsp. of Harissa sauce for grits).  Bake for 7 minutes or until fish flakes easily with a fork.
Cheesy Grits:  While Salmon is baking bring the milk to a slow boil, the stir in grits and reduce heat to low until grits are a silky consistency; add cheddar cheese and a pinch of sea salt.  
Divide grits onto to 4 plates (or large bowls) and swirl the remaining Harissa sauce on top of grits and top with Salmon. 

Serves 4 Enjoy!​


​​​​Salmon Cakes with Corn and Avocado Salsa

1 1/2 lb. salmon fillet

1 Tbsp. Cilantro & Roasted Onion Olive Oil

2 green onions, finely chopped

2 Tbsp.chopped cilantro

1 large egg, lightly beaten

1/3 cup bread crumbs

2 tsp.Dijon mustard

1 Tbsp. Harissa Olive Oil

3/4 cup wheat bran flakes, finely crushed

1 lime, sliced in wedges

Juice of 1/2 lime

1-2 tsp. Murray River Sea salt

Freshly ground black pepper, to taste

1 cup corn

1avocado, peeled pitted and cut into 1/4-inch diced

1/4 cup red bell pepper, finely minced

2 green onions, finely chopped

1 small jalapeño pepper, finely chopped

3 Tbsp. Pinot Noir Wine Vinegar

3 Tbsp. Cilantro & Roasted Onion Olive Oil

2 Tbsp. cilantro, coarsely chopped

Juice of 1/2 lime

3-4 tsp Murray River Sea salt and freshly ground black pepper, to taste

Preheat oven to 375˚ F. Line a baking pan with nonstick aluminum foil.
Place salmon fillet on pan, skin-side down. Rub 1 Tbsp. Cilantro & Roasted Onion Olive Oil into fleshy side of salmon. Season with sea salt and pepper. Bake in preheated oven 35-40 min., until cooked through; allow to cool.  While Salmon is baking make salsa.  Combine corn, avocado, red pepper, Pinot Noir wine vinegar, Harissa Extra Virgin Olive Oil, Cilantro, and lime juice in a large bowl. Season with sea salt and pepper, to taste, and toss well.  Increase oven temperature to 400˚ F. Reline baking pan with nonstick aluminum foil.
Remove skin of salmon and flake the flesh. Transfer to a large bowl and add green onions, cilantro, egg, bread crumbs, mustard, hot pepper sauce, lime juice, salt and pepper to taste. Divide mixture into six equal portions. Shape each portion into a ball, then flatten slightly like a pancake. Mix bran flakes with 1 Tbsp. of Cilantro & Roasted Onion olive oil. Coat each salmon cake with crushed bran flakes and arrange them on prepared baking pan. Bake for 20 min.
To serve, spoon equal amounts of salsa onto each of six plates, top with a salmon cake and serve with a lime wedge.​