Kharcho-spiced Salmon and Chorizo
I went to a spice shop with my friend the other day. I splurged on vanilla bean paste and replenished some of my dried herbs. As I walked around the shop, my eye was caught by the various spice blends that the shop had. Normally I avoid spice blends because they are expensive and you can make them at home with your own herbs and spices. However, I came across a spice blend I had never heard of: kharcho. I would never had combined the required garlic, coriander, fenugreek leaves, caraway seeds, paprika, aleppo pepper on my own and what a delight I would have missed!
This spice bend is normally used in Georgian dishes such as lamb stew, rice, pork and beef stew. I have experimented with it and greatly enjoy it with seafood, including salmon, shrimp and scallops. Since kharcho contains paprika and garlic, I felt my favorite cured sausage meat, the always delicious chorizo, would make a wonderful addition. Rounding out the dish is broccoli, carrots and butter beans. It’s intensely flavorful but incredibly easy to make. Enjoy!
1 8 ounce fillet of salmon
3 medium carrots, sliced
1 cup of broccoli florets
3/4 cup snap peas
4 ounces of chorizo sausage, sliced
1 14 ounce can butter beans, rinsed and drained
2 tablespoons olive oil
1 1/2 teaspoons kharcho spice blend
salt and pepper to taste
scallions, for garnish
Preheat the oven to 400 degrees F. Drizzle the salmon, snap peas, broccoli and carrots with one tablespoon of oil. Sprinkle with half the kharcho spice blend, salt and pepper. Bake in the oven for 10 to 15 minutes, until the salmon is cooked through. Remove from the oven and set aside.
Meanwhile, heat the olive oil in a large saute pan over medium high heat. Add the sliced chorizo and fry until crispy, about five minutes. Add in the beans and remaining kharcho spice and fry five minutes.
Combine the chorizo, beans, carrots and broccoli in a bowl and toss. Serve alongside a portion of salmon and garnish with scallions.