Harissa Salmon

18 ingredients
4 steps

Ingredients

  • Harissa:
  • 1/2 teaspoon caraway seeds
  • Cooking spray
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground coriander
  • 1/2 cup bottled roasted red bell pepper, drained
  • 1/2 teaspoon chile paste with garlic (such as sambal oelek)
  • 1/4 teaspoon salt
  • Rice:
  • 1 1/2 cups uncooked instant brown rice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon grated lemon rind
  • 1/4 cup chopped fresh cilantro
  • 1/4 teaspoon salt
  • Salmon:
  • 4 (6-ounce) salmon fillets
  • 1/4 teaspoon salt
  • Lemon slices (optional)

Directions

  1. 1
    To prepare harissa, place caraway seeds in a small skillet over medium heat. Cook 2 minutes or until fragrant, stirring frequently. Remove from pan. Coat pan with cooking spray. Add garlic; cook 2 minutes or until tender. Add coriander; cook 1 minute. Combine caraway seeds, garlic mixture, bell pepper, chile paste, and 1/4 teaspoon salt in a blender or mini food processor; process until smooth.
  2. 2
    To prepare rice, cook rice, cumin, and rind, according to package directions, omitting salt and fat. Remove from heat; add cilantro and 1/4 teaspoon salt. Toss gently. Cover and keep warm.
  3. 3
    Preheat oven to 400°.
  4. 4
    To prepare salmon, heat a large ovenproof nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle salmon with 1/4 teaspoon salt. Add salmon to pan; cook 2 minutes or until lightly browned. Turn fish over; spread harissa evenly over fish. Bake at 400° for 7 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with rice. Garnish with lemon slices, if desired.

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