Entrees
Harissa and Preserved Lemon-Glazed Salmon
Makes 4 servings
Harissa and Preserved Lemon-Glazed Salmon
Makes 4 servings
North African flavors uniquely shine in this glaze,which is sure to kick up your salmon routine.
Nutritional information per serving (based on 4 servings):Calories 486 (43% from fat)
carb. 17.8g
pro. 48.1g
fat 22.3g
sat. fat 4.3g chol. 140mg
sod. 137mg
calc. 41.3mg
fiber 0g
carb. 17.8g
pro. 48.1g
fat 22.3g
sat. fat 4.3g chol. 140mg
sod. 137mg
calc. 41.3mg
fiber 0g
Ingredients
- 1 large, center-cut salmon fillet, about 1½ pounds
- 2 teaspoons olive oil
- Kosher salt, for seasoning
- ¼ cup honey
- 2 to 3 teaspoons harissa (depending on heat preference)
- 2 teaspoons preserved lemon, finely chopped
- Freshly chopped herbs (parsley, cilantro, dill) and lemon wedges for serving
Preparation
- If refrigerated, allow salmon to come to room temperature (at least 20 minutes). Rinse salmon, pat dry, and rub all over with olive oil. Season both sides with salt. Place skin-side down on the Baking/Drip Pan.
- In a small bowl, whisk together honey, harissa (to taste) and preserved lemon. Pour glaze over salmon, and using a pastry brush or spoon, spread evenly over flesh.
- Put the pan into rack Position 1. Select Low and set temperature to 200°F and time to 45 minutes, checking for doneness at 30 minutes; cooking time varies depending on thickness of fillet. Salmon is done when opaque and flakes easily with a fork.
- Transfer to a platter. Spoon any leftover glaze from pan over fish. Garnish with freshly chopped herbs and lemon wedges. Serve immediately.
