This recipe comes directly from Sabrina Ghayour, though it is published widely through Epicurious and other websites, too. The combination of savory harissa with bright lime and roasting on high heat creates a most beautiful and warming bite! For the harissa, we've used both paste and powder -- honestly, we find this recipe extremely adaptable. We love this in summer in pita rolls and in winter with rice and dal. No stovetop required (but get your oven ready to sizzle!).
4 tbsp greek yogurt (whole fat)
3 garlic cloves, minced
1 tbsp rose harissa (heaped)
1 tbsp rose harissa (powder)
1 tsp ground turmeric
1 tsp paprika
zest of one lime
olive oil to achieve paste consistency
salt and pepper to taste
1 lb salmon
1Mix all the marinade ingredients in a medium-sized bowl.
2Coat the salmon filet with the marinade. We have refrigerated the fillets at this point and also put them straight in the oven.
3Bake the salmon at 500 degrees for 8 - 10 minutes. The yogurt marinade will be lightly charred and the salmon fully cooked. Serve immediately.
Ingredients
4 tbsp greek yogurt (whole fat)
3 garlic cloves, minced
1 tbsp rose harissa (heaped)
1 tbsp rose harissa (powder)
1 tsp ground turmeric
1 tsp paprika
zest of one lime
olive oil to achieve paste consistency
salt and pepper to taste
1 lb salmon
Directions
1Mix all the marinade ingredients in a medium-sized bowl.
2Coat the salmon filet with the marinade. We have refrigerated the fillets at this point and also put them straight in the oven.
3Bake the salmon at 500 degrees for 8 - 10 minutes. The yogurt marinade will be lightly charred and the salmon fully cooked. Serve immediately.
Roasted Salmon with Yogurt, Harissa and Lime
