A Taste of Greater Palm Springs: Moroccan Salmon

Greater Palm Springs is an oasis in the desert. Featuring fresh ingredients and culinary masterpieces, you won’t want to miss dining in the area.

From the stunning bluEmber Restaurant at Omni Rancho Las Palmas in Greater Palm Springs.


4 6 oz pieces of salmon
1 oz ras al hanout spice
2 oz harissa romesco quinoa and vegetable saute

To assemble: 

  1. Prepare the harissa romesco. (Recipe below!)
  2. Season salmon with salt, pepper and ras al hanout. Heat a large saute pan and sear salmon. Bake in 400° oven until medium.
  3. During that time, make the quinoa and vegetable saute. (Recipe below!)
  4. Artfully lay harissa pesto on a plate.
  5. Place quinoa and vegetable saute in the middle.
  6. Place salmon on top and garnish as you wish.

Harissa Romesco

1/2 jar Mina brand harissa, hot or mild by preference
1/2 cup almonds
1.2 oz garlic
2 roma tomatoes
1 oz white balsamic vinegar
2 oz olive oil

Blend all ingredients together in a blender, add oil slowly to emulsify.

Quinoa and Veggie Saute

1⁄2 lb cooked quinoa
4 oz arugula
1 small can garbanzo beans
4 oz shredded carrots
4 oz golden raisins
1⁄2 oz chopped garlic
2 oz diced onion
2 oz roasted red pepper strips
2 oz olive oil

To assemble: 

  1. Sweat garlic and onions together until translucent.
  2. Add garbanzo beans, bell pepper strips and shredded carrots.
  3. Add arugula and cook until wilted.
  4. Add raisins and quinoa.
  5. Season to taste.