Honey Harissa Salmon
Recipe by Fran Allen
Ingredients
15
Time
25m
Serves
4
I absolutely love this simple and flavourful dish. This is a great example of using the whole vegetable, the carrot tops are often discarded and this is a fun way to use them up. Zhoug is a spicy and flavourful Middle Eastern condiment made from a blend of fresh herbs, chili peppers, garlic, and spices, often used to add heat and depth to dishes. It pairs perfectly with the warm harissa and sweet honey.
Dinner
Ingredients
2Tbsp
Harissa Paste
3Tbsp
Honey
2Tbsp
Lemon Juice
1Tbsp
Extra-Virgin Olive Oil
1/4tsp
Sea Salt
2bunches
Carrots
46oz filets
Skinless Salmon
1/4cup
Extra-Virgin Olive Oil
1bunch
Carrot Top Ends
1/2bunch
Cilantro
1/2bunch
Parsley
1-2
Jalapeno Peppers
1Tbsp
Baharat Spice Blend
1/2Tbsp
Sea Salt
2Tbsp
Apple Cider Vinegar
Instructions
1
Preheat the oven to 425, in a bowl combine the harissa, honey, olive oil, lemon juice and sea salt and set aside.
2
Trim and halve the washed carrots, arrange on a baking sheet, use 1-2 tbsp of the harissa honey paste and massage them into the carrots until fully coated. Arrange the salmon around the carrots on the tray and coat each piece of salmon with a spoonful of harissa paste. Bake in the oven for 20-25 minutes or until the carrots are tender and the salmon is cooked through.
3
To make the zhoug: in a blender add the carrot tops, cilantro, parsley, jalapeno, ¼ cup olive oil, baharat mix, ½ tbsp sea salt and apple cider vinegar and blend until smooth. Taste and adjust seasoning if necessary.
4
Serve the carrots and salmon with a generous drizzle of the zhoug. This meal would go well with couscous or a big salad.
5
Notes: *Baharat spice blend is a fragrant Middle Eastern seasoning consisting of a mix of warm spices like cinnamon, cloves, cumin, coriander and paprika. If you can’t find this locally you can substitute with ½ tbsp cumin, ¼ Tbsp coriander and ¼ Tbsp paprika Store any leftover zhoug in the fridge for up to 5 days. This sauce works well as a herby replacement to hot sauce.
More Recipes by Fran Allen
Fran Allen, CNP is a non-diet certified Holistic Nutritionist based in Toronto. Her work focuses on intuitive eating, achieving health at every size and dismantling diet culture. She uses her years of professional culinary experience to make meals fun, easy and satisfying.
