There’s a Cava near my office building and I am INTO it. Through them, I realized harissa is a seasoning/paste that should not be overlooked and I’ve been looking for ways to incorporate it into my cooking. I found this recipe on Bon App and adapted it slightly. Here’s how it works:
First make your topping: mix several tablespoons harissa (there are several jarred brands out there now – if you can’t find it at your regular grocery store, it’s easy to get on Amazon or Target) with the juice of half a lemon, 1 clove of minced garlic, some olive oil, and salt. For the salt I used pink himalayan sea salt because I really like how it pairs with fish and the slight tang offsets the spiciness of the harissa just a bit.
Spread the harissa mixture over salmon filets and top with fresh chives, dill, and scallions. Bake at 400 for about 20 minutes and serve over mashed cauliflower.
This definitely has a kick to it so use less of the harissa if you’re sensitive. Also, this would go great over rice with a spoonful of cucumber yogurt to cool it down. Because harissa, as an ingredient, is so packed with flavor, this dish packs such a punch with little effort. And since salmon is a go-to in our house, this is a great new way to enjoy it that’s not just lemon/dill or honey dijon style.