As a food lover, I am always seeking new and exciting foods. So when I was visiting a friend in Portland, she suggested Juicy Slow Roasted Salmon with Harissa at a Moroccan restaurant that specialized in salmon, I was intrigued. I love salmon, and Moroccan food. For the win.
Upon arriving at the restaurant, we were greeted with the wonderful, exotic, aroma of North African spices and herbs. I ordered the slow-roasted salmon with harissa and eagerly awaited its arrival. When the dish was served, I was impressed by the vibrant colors and the beautifully cooked salmon. The harissa glaze on top of the salmon was deep red and looked spicy.
I took a bite, and it tasted even better than it smelled. The Roasted Salmon with Harissa was tender and juicy, with the harissa adding a smoky and spicy kick. The flavors of garlic, cumin, and coriander mixed together to create a complex and rich taste. It was the perfect balance of heat and flavor, and I found myself unable to stop eating.
I tried making it when I got back home – I and I will share this with you. The harissa you get at the grocery store is good, but not very spicy. If you use the premade harissa and want your salmon spicy – you will need to add some additional chili powder.
Why Juicy Slow Roasted Salmon with Harissa Works:
- Because of the combination of flavors and textures from the salmon, harissa spices, and olive oil. The salmon is slow-roasted in a mixture of harissa paste, garlic, and olive oil, which allows the fish to absorb the bold flavors and become tender and juicy.
- The harissa spices are a blend of chili peppers, garlic, coriander, caraway, and other spices that add a smoky, spicy flavor to the dish.
- Slow-roasting the salmon at a low temperature of 275°F (140°C) ensures that the fish cooks evenly and stays moist and tender. The salmon is roasted until it is just short of cooked through.
- Once cooked, the salmon is allowed to cool in the roasting pan and then broken into irregular chunks before being served at room temperature, drizzled with the pan juices and garnished with lemon slices and fresh herb sprigs.
Tips and Tricks:
Use fresh salmon: Fresh salmon has a better texture and flavor than frozen salmon, and it will cook more evenly in the oven.
Use a roasting pan or baking dish that is just large enough to hold the salmon: This will help to prevent the fish from overcooking and becoming dry.
Serve at room temperature: Allowing the salmon to cool to room temperature before serving helps to enhance the flavors and texture of the fish.
Juicy Slow Roasted Salmon with Harissa
Ingredients
- 2 Tbsp EVOO
- 2 Tbsp harissa paste
- 1 garlic clove grated
- 1/2 lemon
- 10 oz center-cut salmon 1 fillet per person
- 1/2 tsp Kosher salt
- Mixed tender herbs such as parsley, cilantro, dill, and/or chives; for serving
Instructions
- Preheat oven to 135-140°C. Mince 1 garlic clove finely or use a garlic press, and combine with 2 tablespoons of harissa paste and 1 teaspoon olive oil.Salt the salmon, and then rub the harissa mixture all over it. Thinly slice a lemon half and remove any seeds; scatter slices in dish.
- Roast until flesh flakes apart easily with a spoon but is not quite cooked through, about 30-35 minutes
- Squeeze remaining lemon half over, and scatter some herbs around, such as basil, or cilantro.
Notes
Nutrition
Juicy Slow-Roasted Salmon with Harissa Pairs well with:
