By now, you all know of my love for harissa. So, when a friend sent me the recipe for this harissa salmon from The New York Times Cooking section, I just had to try it.
It’s so easy, and incredibly delicious. The salmon would pair well with potatoes, rice, fresh pasta or roast veggies and some bread (to soak up the sauce).
It’s something that makes for a great weeknight dinner but would also do well at a dinner party. I cannot recommend this enough as a great meal for any number of people.
I do also want to apologise, on a side note, for not being as active with the blog recently. It hasn’t just been University work, although that has played a part, it’s also been taking time off to just cook without writing for the blog, while also getting exercise and just generally enjoying some downtime before it gets a bit manic in a week or two.
500 grams salmon fillets
4 tablespoons unsalted butter
8 garlic cloves, thinly sliced
2 tablespoons olive oil
3 tablespoons rose harissa paste
5 tablespoons fresh lemon juice
2 small shallots, thinly sliced
- Preheat the oven to 170C. Line a large baking dish with tin foil, and place the salmon skin-side down. Season with salt and pepper.
- Melt the butter in a small frying pan over medium heat. Cooking, whisking occasionally until the butter starts to foam and turn brown.
- Add the garlic to the butter and cook for 30 seconds, then add the olive oil and harissa. Whisk well.
- Add the lemon juice and 2 tablespoons of water to the pan, whisking to incorporate everything well.
- Add salt and pepper to the sauce if you wish, then pour over the salmon fillets.
- Place the salmon into the oven for 10 – 12 minutes, this will produce a medium-rare salmon fillet. Cook for longer if you prefer well-cooked salmon.
- Enjoy with your choice of side dishes.