Harissa Salmon with Herby Rice and Serrano Cumin Yogurt Sauce
Harissa Salmon with Herby Rice and Serrano Cumin Yogurt Sauce
Ingredients
For the Salmon Brine
- 4 salmon fillets, about 6 ounces each, skin on or off
- 1 tablespoon kosher salt
- 1 tablespoon granulated sugar
- 4 cups cold water
For the Harissa Salmon
- 1/4 cup unsalted butter
- 2 tablespoons harissa paste
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 shallot, thinly sliced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the Herby Rice
- 3 cups cooked white rice, warm
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice, freshly squeezed
- 2 tablespoons fresh mint, finely chopped
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon unsalted butter
For the Serrano Cumin Yogurt Sauce
- 1 cup plain whole milk yogurt
- 1 teaspoon lime zest
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon fresh ginger, grated
- 1/2 serrano pepper, grated, seeds removed for less heat
- 1/2 teaspoon ground cumin
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh chives, chopped
- 1/2 teaspoon orange blossom water
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
For Serving
- harissa-infused oil, reserved from roasting pan, as needed
Instructions
- 1
Prepare the salmon brine: In a shallow dish, combine the kosher salt, granulated sugar, and cold water. Stir until the salt and sugar are dissolved. Add the salmon fillets to the brine, ensuring they are fully submerged. Cover and refrigerate for 30 minutes.
⏱️ 30 min
- 2
While the salmon brines, prepare the harissa mixture: In a small saucepan, melt the unsalted butter over medium heat. Continue to cook, swirling occasionally, until the butter turns a rich golden brown and smells nutty (this is browned butter). Remove from heat and stir in the harissa paste, minced fresh ginger, minced garlic, and thinly sliced shallot. Set aside.
⏱️ 10 min
- 3
Preheat your oven to 300°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 300
- 4
Prepare the salmon for roasting: Remove the salmon from the brine and rinse thoroughly under cold water. Pat the fillets very dry with paper towels. Season both sides of the salmon with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Place the salmon fillets on the prepared baking sheet. Spoon the prepared harissa mixture generously over each salmon fillet.
⏱️ 5 min
- 5
Slow roast the salmon: Transfer the baking sheet to the preheated oven and roast for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F. Carefully transfer the salmon to a plate, reserving any harissa-infused oil left on the baking sheet.
⏱️ 25 min•🌡️ 300
- 6
Prepare the herby rice: In a medium mixing bowl, combine the warm cooked white rice with lemon zest, freshly squeezed lemon juice, finely chopped fresh mint, dill, and chives. Add the 1 tablespoon unsalted butter and stir gently until the butter is melted and all ingredients are well combined.
⏱️ 5 min
- 7
Prepare the serrano cumin yogurt sauce: In a separate small mixing bowl, combine the plain whole milk yogurt, grated lime zest, freshly squeezed lime juice, grated fresh ginger, grated serrano pepper, ground cumin, chopped fresh dill, chopped fresh chives, orange blossom water, olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Whisk until all ingredients are thoroughly combined and smooth.
⏱️ 10 min
- 8
To serve: Divide the herby rice among four plates. Place a piece of the roasted harissa salmon on top of the rice. Generously drizzle the serrano cumin yogurt sauce over the salmon and rice. Finish with a drizzle of the reserved harissa-infused oil from the roasting pan.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Harissa Salmon with Herby Rice and Serrano Cumin Yogurt Sauce
Ingredients
For the Salmon Brine
- 4 salmon fillets, about 6 ounces each, skin on or off
- 1 tablespoon kosher salt
- 1 tablespoon granulated sugar
- 4 cups cold water
For the Harissa Salmon
- 1/4 cup unsalted butter
- 2 tablespoons harissa paste
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 shallot, thinly sliced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the Herby Rice
- 3 cups cooked white rice, warm
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice, freshly squeezed
- 2 tablespoons fresh mint, finely chopped
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon unsalted butter
For the Serrano Cumin Yogurt Sauce
- 1 cup plain whole milk yogurt
- 1 teaspoon lime zest
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon fresh ginger, grated
- 1/2 serrano pepper, grated, seeds removed for less heat
- 1/2 teaspoon ground cumin
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh chives, chopped
- 1/2 teaspoon orange blossom water
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
For Serving
- harissa-infused oil, reserved from roasting pan, as needed
Instructions
- 1
Prepare the salmon brine: In a shallow dish, combine the kosher salt, granulated sugar, and cold water. Stir until the salt and sugar are dissolved. Add the salmon fillets to the brine, ensuring they are fully submerged. Cover and refrigerate for 30 minutes.
⏱️ 30 min - 2
While the salmon brines, prepare the harissa mixture: In a small saucepan, melt the unsalted butter over medium heat. Continue to cook, swirling occasionally, until the butter turns a rich golden brown and smells nutty (this is browned butter). Remove from heat and stir in the harissa paste, minced fresh ginger, minced garlic, and thinly sliced shallot. Set aside.
⏱️ 10 min - 3
Preheat your oven to 300°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 300 - 4
Prepare the salmon for roasting: Remove the salmon from the brine and rinse thoroughly under cold water. Pat the fillets very dry with paper towels. Season both sides of the salmon with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Place the salmon fillets on the prepared baking sheet. Spoon the prepared harissa mixture generously over each salmon fillet.
⏱️ 5 min - 5
Slow roast the salmon: Transfer the baking sheet to the preheated oven and roast for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F. Carefully transfer the salmon to a plate, reserving any harissa-infused oil left on the baking sheet.
⏱️ 25 min•🌡️ 300 - 6
Prepare the herby rice: In a medium mixing bowl, combine the warm cooked white rice with lemon zest, freshly squeezed lemon juice, finely chopped fresh mint, dill, and chives. Add the 1 tablespoon unsalted butter and stir gently until the butter is melted and all ingredients are well combined.
⏱️ 5 min - 7
Prepare the serrano cumin yogurt sauce: In a separate small mixing bowl, combine the plain whole milk yogurt, grated lime zest, freshly squeezed lime juice, grated fresh ginger, grated serrano pepper, ground cumin, chopped fresh dill, chopped fresh chives, orange blossom water, olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Whisk until all ingredients are thoroughly combined and smooth.
⏱️ 10 min - 8
To serve: Divide the herby rice among four plates. Place a piece of the roasted harissa salmon on top of the rice. Generously drizzle the serrano cumin yogurt sauce over the salmon and rice. Finish with a drizzle of the reserved harissa-infused oil from the roasting pan.
⏱️ 2 min