Pan-searing salmon fillets in an oil-coated, non-stick pan ensures that the fish is nicely browned on the outside, and flaky yet still moist in the center. After the fish is cooked, this is the perfect time to amp up the fish fillets with a touch of harissa paste, or even your favorite pesto sauce, Calabrian chili paste, tangy mustard, or barbecue sauce. If you aren’t familiar with harissa paste, it is for me, a pantry staple these days. A perfectly spicy Tunisian red pepper paste, it flavors up no only cooked proteins, but veggies and even salad dressings. When you use the paste, use it with a light hand—it does pack a spice-filled punch!
(To view this recipe, click on the blue title of the blog post above*)
Pan-Seared Harissa Salmon
Ingredients:
- (2) 6-7 oz. salmon fillets
- olive oil
- salt
- 3 teaspoons jarred harissa paste
Directions:
- Heat a large non-stick pan over medium-high heat, along with 1 1/2 teaspoons olive oil
- Season each salmon fillet with a pinch of salt.
- Place the seasoned side of the salmon fillets in the hot pan; cook for 3-4 minutes, or until the fish is nicely browned. Flip the salmon and cook it for 3 additional minutes on the second side, or until the fish is cooked to your liking.
- Plate the salmon on your serving dishes, then spread each fillet with 1 1/2 teaspoons of the harissa paste. Serve warm.
Tagged: harissa, harissa paste, harissa salmon, pan-seared, pan-seared fish, pan-seared salmon, pan-seared salmon with harissa, pan-searing, salmon, Tunisia
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