HARISSA SALMON RECIPES

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SLOW-ROASTED SALMON WITH HARISSA RECIPE RECIPE | EPICURIOUS



Slow-Roasted Salmon With Harissa Recipe Recipe | Epicurious image

The first time we ran a recipe for slow-cooked salmon poached in olive oil, surrounded by fennel and citrus slices, and casually pulled apart, readers swooned. We swooned! It became an instant, oft-imitated classic. We've riffed on it ourselves, running flavor variations over the years, including this new one. The reason it has become such a staple: The low temp and abundance of olive oil make it nearly impossible to overcook. You'll forget there's any other way.

Provided by Molly Baz

Yield 4 servings

Number Of Ingredients 7

? cup extra-virgin olive oil
¼ cup harissa paste (preferably New York Shuk)
1 garlic clove, grated
1 lemon, halved
1 (2-lb.) skinless center-cut salmon fillet
Kosher salt
Mixed tender herbs (such as parsley, cilantro, dill, and/or chives; for serving)

Steps:

  • Preheat oven to 275°F. Whisk oil, harissa, and garlic in a medium bowl. Pour half of harissa oil into a 2.5-qt. baking dish and swirl to coat. Thinly slice a lemon half and remove any seeds; scatter slices in dish.
  • Season salmon on all sides with salt and place in dish. Pour remaining harissa oil over salmon, spreading evenly over flesh with a pastry brush or spoon. Roast 15 minutes. Remove from oven and baste fish with harissa oil pooled in dish. Return to oven and continue to roast until flesh flakes apart easily with a spoon but is not quite cooked through, 10–20 minutes longer.
  • Use spoon to break up salmon into irregular pieces. Arrange salmon and lemon slices on a platter. Drizzle with any harissa oil left in dish, squeeze remaining lemon half over, and scatter some herbs around.

HARISSA SALMON RECIPE | MYRECIPES



Harissa Salmon Recipe | MyRecipes image

Fish is a source of good-for-you omega-3 fatty acids, and brown rice is a smart alternative to white rice. You also could serve the fish over whole wheat couscous or pasta. Harissa is a spicy Tunisian condiment that also pairs well with chicken. Our homemade version, which you can prepare a day or two ahead and refrigerate, is a bit milder than the fiery canned harissa you'd find in Middle Eastern markets. Add more chile paste if you want to turn up the heat.

Provided by Maureen Callahan

Yield 4 servings (serving size: 1 fillet and 1 1/2 cups rice)

Number Of Ingredients 18

Harissa:
½ teaspoon caraway seeds
Cooking spray
2 garlic cloves, minced
½ teaspoon ground coriander
½ cup bottled roasted red bell pepper, drained
½ teaspoon chile paste with garlic (such as sambal oelek)
¼ teaspoon salt
Rice:
1?½ cups uncooked instant brown rice
½ teaspoon ground cumin
½ teaspoon grated lemon rind
¼ cup chopped fresh cilantro
¼ teaspoon salt
Salmon:
4 (6-ounce) salmon fillets
¼ teaspoon salt
Lemon slices (optional)

Steps:

  • 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.
  • 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.
  • Preheat oven to 400°.
  • 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 400° 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.

Nutrition Facts : Calories 451 calories, CarbohydrateContent 37.8 g, CholesterolContent 87 mg, FatContent 14.2 g, FiberContent 2.2 g, ProteinContent 40.4 g, SaturatedFatContent 3.1 g, SodiumContent 633 mg

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