Baked Salmon With Harissa and Cherry Tomatoes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For the Marinade
1tablespoon cumin seeds
1tablespoon coriander seeds
⅓cup finely chopped cilantro, plus more for serving
3tablespoons olive oil
3tablespoons lemon juice (from 1 large lemon)
4teaspoons soy sauce
1tablespoon tomato paste
1tablespoon maple syrup
2 to 3teaspoons harissa, preferably Tunisian (depending on heat preference)
4garlic cloves, finely chopped
¾teaspoon sweet paprika
Fine sea salt and black pepper
For the Salmon
4(6-ounce) center-cut skinless salmon fillets (about 1½ pounds total)
8ounces ripe cherry tomatoes, at room temperature
3large shallots, thinly sliced
1teaspoon olive oil
Fine sea salt and black pepper
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Directions: |
Directions:Step 1
Make the marinade: Using a mortar and pestle or a spice grinder, lightly crush the cumin and coriander seeds, then transfer to a wide shallow bowl or baking dish. Stir in the remaining marinade ingredients, along with ¾ teaspoon salt and a good grind of pepper.
Step 2
Add the salmon fillets to the marinade, spooning it over to coat. Set aside to marinate at room temperature for 20 minutes, or refrigerated for up to 4 hours if getting ahead.
Step 3
Heat the oven to 400 degrees. In a shallow 9-by-13-inch baking dish, toss the tomatoes and shallots with the olive oil and a small pinch of salt and a good grind of pepper. Arrange the salmon fillets evenly on top and pour the marinade directly over the fillets.
Step 4
Bake until the salmon flakes easily when pressed gently with a fork and the tomatoes have softened, about 22 minutes. Sprinkle the extra cilantro on top and serve directly from the baking dish. |
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Number Of
Servings: |
Number Of
Servings: 4 servings |
Preparation
Time: |
Preparation
Time:Total Time About 1 hour Prep Time 15 minutes Cook Time 45 minutes |
Personal
Notes: |
Personal
Notes: This easy salmon tray bake packs a real punch thanks to the flavorful marinade it cooks in. The soy sauce is a bit of a non-Middle Eastern wild card, but contributes a welcome umami flavor. Tunisian harissa adds a nice subtle spice to this dish, but you can also swap it out for biber salçasi, a Turkish red pepper paste that you can find in most Turkish or Middle Eastern grocery stores. Like harissa, biber salçasi comes in both mild and hot varieties, so pick whichever one suits you. Serve the salmon with some steamed rice and lightly dressed greens if you like.
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