Orange Harissa Glazed Salmon

INGREDIENTS

• 4 (4-6 oz) salmon fillets 

• DC kosher salt

• Zest from 1 medium navel orange

• Juice from 1 medium navel orange

• 3 Tbs honey

• 2 Tbs harissa paste

• 1 Tbs olive oil

• Chopped fresh cilantro leaves, for garnish (optional)

INSTRUCTIONS

• Pat salmon fillets dry with paper towels. Season all over with 3/4 teaspoon of the DC kosher salt.

• Finely grate the zest from 1 medium navel orange into a medium bowl. Juice the orange into the bowl (about 1/4 cup). Add 3T honey, 2T harissa paste, and the remaining 1/2 tsp DC kosher salt. Stir to combine.

• Heat 1 tablespoon olive oil in a large (12-inch) nonstick skillet over medium heat until shimmering. Place the salmon skin-side up* the skillet, then press down on them with a flat spatula only for a few seconds, so that there’s a lot of contact with the pan and it browns evenly. Cook without moving, until the bottom is golden-brown, about 5 minutes.

• Flip the salmon and cook for 2 minutes. Pour the sauce over the salmon. 

• Cook, spooning some of the sauce over the salmon as it cooks, until the sauce is thickened and the salmon is just cooked through, 2 to 4 minutes more. 

• An instant-read thermometer into the center of the thickest fillet should register 120°F to 130°F for medium-rare, or 135°F to 145°F for more well-done. 

• Garnish with chopped fresh cilantro leaves if desired.

• Serve with prepared rice and roasted asparagus.

Adopted from a Kitchn Recipe

Urban Cowgill May 2024