SHEET-PAN HARISSA SALMON WITH POTATOES AND CITRUS
In this 30-minute recipe, harissa, ginger and orange are combined to create a vibrant, spicy marinade for rich salmon fillets. The potatoes and red onion get a jump-start roasting, while the fish takes a quick dip in the marinade. Then the salmon is added to the sheet pan so everything finishes cooking together. This meal looks impressive right on the pan, so serve it from there and cut down on cleanup. You've got better things to do.
Provided by Colu Henry
Categories dinner, easy, weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 450 degrees. Lay salmon on a plate, and season with salt and pepper. In a shallow bowl, whisk together harissa, ginger, garlic, orange zest and juice. Spoon the mixture over the flesh and sides of the fish, and let marinate at room temperature.
- Meanwhile, line a sheet pan with parchment paper (or use a nonstick sheet pan). In a large bowl, toss together the potatoes and onion with the olive oil, and season well with salt and pepper. Arrange them on the sheet pan in 1 layer, leaving 4 spaces for the salmon fillets to be added later. Roast until the potatoes are beginning to brown and are almost cooked through, about 20 minutes.
- Add the salmon to the sheet pan skin-side down, and roast until the fish is opaque and cooked through and the potatoes are crisp, about 8 minutes more. Scatter cilantro and scallions over everything, and season with flaky salt.
Nutrition Facts : @context http, Calories 523, UnsaturatedFat 19 grams, Carbohydrate 25 grams, Fat 30 grams, Fiber 3 grams, Protein 38 grams, SaturatedFat 6 grams, Sodium 793 milligrams, Sugar 3 grams
SLOW-ROASTED SALMON WITH HARISSA
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
Categories Bon Appétit Dinner Quick & Easy Quick and Healthy Seafood Fish Salmon Chile Pepper Lemon
Yield 4 servings
Number Of Ingredients 7
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.
ROASTED POTATOES WITH HARISSA BUTTER
Harissa is North African chile paste that definitely packs a punch. In this recipe, I mixed it with butter and tossed it with roasted potatoes for a quick, delicious side dish.
Provided by LauraF
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Rinse potatoes in a colander to remove excess starch. Drain.
- Place potatoes in a large microwave-safe bowl; add 1 tablespoon oil and salt and toss to coat. Cover and microwave on high for 4 minutes. Stir, cover again, and microwave until fork-tender, about 2 minutes more. Drain well.
- Spread potatoes on the lined baking sheet. Drizzle with remaining oil and toss to coat. Spread out in an even layer.
- Roast in the preheated oven until golden brown, about 20 minutes. Stir and continue roasting until evenly browned, about 5 minutes more.
- Meanwhile, combine butter, harissa, cilantro, and lemon zest in the same bowl. Mash together with a fork. Taste and season with salt if needed. Add potatoes to the harissa butter and toss. Serve immediately.
Nutrition Facts : Calories 251.5 calories, Carbohydrate 25.6 g, Cholesterol 22.9 mg, Fat 15.8 g, Fiber 2.4 g, Protein 3 g, SaturatedFat 6.2 g, Sodium 530.2 mg, Sugar 0.1 g
HARISSA ROAST SALMON WITH LEMON CHICKPEA COUSCOUS
Roast whole sides of salmon with Middle Eastern spices and serve with tangy citrus and currant couscous - perfect for feeding a crowd
Provided by Good Food team
Categories Dinner, Fish Course, Main course
Time 1h20m
Number Of Ingredients 20
Steps:
- Heat the oil in a large non-stick frying pan, add the onions, fennel, garlic and cumin seeds and fry, stirring frequently, for about 15 mins until the vegetables are soft and golden. Stir in the lemon zest and season. Leave to cool.
- Stir the harissa with the agave or honey. Place a salmon fillet, skinned-side down, on a large sheet of baking parchment and spread with half the harissa mixture. Top evenly with the vegetables, then cover with the other salmon fillet, positioning it so that the thickest end is on top of the thinnest end of the other fillet. Can be made up to this point, covered and chilled the day before.
- Heat oven to 200C/180C fan/gas 6 with a large baking sheet inside. Brush the salmon with the rest of the harissa mixture, then lift (still on the parchment) onto the hot baking sheet and bake for 30 mins. Remove from the oven and check that the fish is cooked all the way through; if not done to your liking, cook 5 mins more and check again.
- To make the couscous, crumble the stock cube into a large bowl and add the harissa, currants and couscous. Meanwhile, put the chickpeas in a bowl with the lemon juice, oil and seasoning. Just before serving, pour 450ml boiling water over the couscous, stir well, then cover with a plate and leave to soak for 5 mins. Add the lemon zest, parsley and mint (if using) to the chickpeas and stir well, then toss through the hot couscous with the flaked almonds. Serve on a big, warm platter with the salmon (the easiest way to transfer the salmon is to lift it still on the parchment, then slide it on top), with lemon wedges on the side. To serve, cut the salmon in slices, or cut thicker slices and halve to make chunky squares.
Nutrition Facts : Calories 802 calories, Fat 39 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 62 grams protein, Sodium 1.1 milligram of sodium
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- Heat oven to 180°C/350°. Put 2 tbsp olive oil in a baking tray and place in the oven to get hot. Bring a large pot of salted water to the boil. Par boil the potatoes for about 10 minutes or until you can put a knife in quite easily.
- Whisk 4 tbsp olive oil, harissa, lemon juice and garlic together and spread half on the bottom of a baking dish. Season the salmon with salt and pepper on both sides then put in the baking dish skin side up (if it has skin).
- Pour over the remaining sauce and spread then top with the lemon slices and put in the oven. Drain the potatoes, get the tray of oil out the oven and spread the potatoes on it. Sprinkle with salt and pepper and put in the oven.
- After 15 minutes take the salmon out of the oven and cover with foil. Turn the heat up to 225°C/440°F and cook the potatoes for another 15 minutes. Serve the salmon with the potatoes.
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- Place a 13-by-9-inch baking dish in oven and preheat oven to 450°F. Toss potatoes with 3 tablespoons oil and 1 teaspoon salt in a large bowl. Carefully add potatoes to hot baking dish in an even layer, overlapping if needed. Bake until potatoes are just tender, about 15 minutes.
- Meanwhile, combine harissa, sugar, 1 tablespoon lemon juice, and ½ teaspoon salt in a bowl. When potatoes are tender, remove baking dish from oven and place salmon fillets 1 inch apart on top of potatoes. Spread harissa mixture over salmon. Bake until salmon flakes with a fork and is just cooked through, about 8 minutes.
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- Remove any pin bones from the salmon and put skin-side down on a baking dish lined with nonstick baking paper. Spoon over the harissa dressing.
- Cook the salmon in the oven for 20-25 mins until it is just cooked through and flakes easily. Transfer to a warmed serving plate. Serve hot or at room temperature, garnished with lime wedges and coriander leaves, if you like.
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