Salmon with Harissa, Yellow Squash, Zucchini, Grape Tomatoes and Red Onion
4 Salmon Filet – thawed in the refrigerator overnight or in cold water 1/2 hour (Never at room temperature)
5 Yellow Squash – sliced into circles
6 Zucchini – sliced into circles
1/2 Red onion – cut into 1/2” wedges
4 whole garlic cloves – peeled and smashed with the side of your knife 1 cup cherry or grape tomatoes – left whole
1/2 cup kalamata olives (optional)
1/4 cup olive oil 1/4 cup Mina Harissa* (Comes in mild or spicy, but the spicy isn’t particularly spicy to me. Available at Tom Thumb, Preston Forest in the kosher section, Whole Foods, Amazon and probably Tom Thumb at Coit and Campbell.) This harissa is more Americanized than I would prefer, but it is tasty.
Salt and pepper – to taste
Feta (optional)—Costco has a wonderful Israeli feta by Tnuva
*Harissa is a North African condiment that comes in many forms. It comes as a spice blend or a paste. Or you can make it from scratch. Every brand is completely different. Milk and Honey and Kosher Palate may have Israeli brands that are more spicy. Mina is more Americanized, but it is tasty and it gets the job done. Preheat oven to 425° Wrap your sheet pan in heavy-duty aluminum foil. Spray with olive oil or avocado oil spray. Put your prepped vegetables and garlic (except olives) on the pan. Mix the olive oil and harissa paste together. After lightly salting and peppering the vegetables dab about half of the olive oil/harissa mixture on the vegetables, and toss them to distribute the olive oil/harissa mixture. In this case, we are not going to put the salmon in with the vegetables the whole time because it would overcook the fish. So, put the vegetables in the oven for 20 minutes. Lightly season the salmon filet. After 20 minutes, take the vegetables out of the oven, place salmon filet on top of the vegetables, brush with remaining olive oil/harissa mixture and return to the oven for 8 to 10 minutes until the salmon is done to your preference. Remove from the oven, sprinkle with kalamata olives and feta (both optional) and maybe some cilantro or flat-leaf parsley and enjoy! This is also delicious made with different colored bell pepper strips, or you could add a can of drained and rinsed chickpeas. This recipe is easily expanded to serve from 2 to as many as you need to feed. Serve and enjoy! |
