harissa baked salmon

Harissa Baked Salmon

This salmon dish with fiery harissa and smoky paprika has so much flavor and is ready in just 30 minutes. Be prepared to make this fantastic fish dish again and again!

Ingredients:

1 teaspoon vegetable oil
1 pound wild salmon fillet
salt and pepper to taste
4 thin slices lemon
2 thin slices sweet onion, separated into rings
⅓ cup mayonnaise
1 teaspoon lemon juice
1 teaspoon harissa
¼ teaspoon smoked paprika
1 tablespoon orange juice
1 tablespoon white wine

Direction

Preheat the oven to 425 degrees F (220 degrees C). Coat the inside of a 9x12-inch baking dish with vegetable oil.
Place salmon fillet into the baking dish; sprinkle with salt and pepper. Arrange lemon slices and onion rings on the salmon.
Mix mayonnaise, lemon juice, harissa, and smoked paprika together in a bowl until well combined; spread on top of salmon, lemon, and onion slices. Drizzle orange juice and wine around salmon.
Bake in the preheated oven until salmon is hot and has begun to turn opaque, 10 to 12 minutes. Remove the baking dish from the oven, set a broiler rack about 5 inches from the broiler, and turn the broiler on. Broil the fish until nicely browned, about 3 minutes.

Pan Roasted Chicken with Grapes Garlic and Rosemary

Dinner doesn't get simpler or more elegant than this pan-roasted chicken. To make it, a whole chicken is cut into eight pieces, then roasted with grapes, garlic cloves, and sprigs of rosemary to yield crispy-skinned chicken in a schmaltzy pan sauce that begs for a crusty piece of bread. "I'm on record as being a slavering fan of Angie Mar's glam-bomb fare," says Senior Editor Kat Kinsman, who is a super-fan of Mar (a 2017 Food & Wine Best New Chef) and first tried this dish to-go. "But the take-out foil pan filled with roasted grapes, garlic, and rosemary; fatty drippings; and the sloppiest, cook's-treat parts of a chicken (my favorite) may be the best thing she ever served me." Seek out a best-quality bird for this simple, focused dish,.