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Green Harissa Salmon
I’m excited to share this guest post from my friend Jackie from CAFE, Celiac and Allergy Friendly Epicurian (I great source for gluten-free recipes). I made this for lunch yesterday with roasted broccoli and loved it! Please welcome her…
My 8 year old son absolutely loves this Asian-Marinated Salmon recipe so I make it almost every week. I like to encourage healthy eating habits and give the kids seafood as much as possible. However, while they don’t mind (and actually even prefer) repetition of meals, I like a little variety.
Today I made two versions; Asian-marinated for the kids and this spicy green harissa baked salmon for the adults. This dish is very easy to prepare. It didn’t feel like too much extra work. Also, my kids aren’t into foods with too much heat. If my husband and I are craving spicy food, sometimes two variations are a necessity.
Harissa is one of my go-to sauces for adding a quick burst flavor to any ingredient. You can put it on veggies, meats, seafood, and eggs and even use it as a dipping sauce. For this recipe, I literally just smothered the harissa on top of the salmon with a little lemon zest and put it in the oven. A little sprinkle of sugar at the end helps it caramelize a bit and cuts into the acidity of the vinegar in the sauce.
I used Mina brand green spicy harissa but you can use any kind you like or are able to find near you, including red spicy or mild.
Green Harissa Salmon
Harissa is one of my go-to sauces for adding a quick burst flavor to any ingredient. You can put it on veggies, meats, seafood, and eggs and even use it as a dipping sauce. For this recipe, I literally just smothered the harissa on top of the salmon with a little lemon zest and put it in the oven.
Yield: 4 servings
Serving Size: 1 piece salmon
- 1 lb wild salmon fillet skin on
- 2 tbsp Mina green spicy harissa
- zest of 1/2 lemon plus 4 wedges for serving
- 1/4 tsp Kosher salt
- 1/2 tsp raw sugar
- Line a baking sheet with foil and heat oven to 400F.
- Cut salmon in 4 pieces and season with kosher salt.
- Spread harissa over the top of the filet and sprinkle with lemon zest.
- Bake for 10-12 minutes or until just opaque. Remove salmon from oven and set to broil.
- Sprinkle sugar on top of fillet and return to oven for an additional 2 - 4 minutes until beginning to brown at edges and caramelize on top.
- Sprinkle with additional zest, if desired, and serve with lemon wedges.
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Serving: 1 piece salmon, Calories: 176 kcal, Carbohydrates: 1 g, Protein: 29 g, Fat: 6 g, Saturated Fat: 0.8 g, Cholesterol: 76 mg, Sodium: 435 mg, Fiber: 6 g, Sugar: 1 g