|Recipe from: pictureperfectmeals|
Image Credit: Cheryl and Adam
Brown Sugar Salmon with Harissa
“Fish, to taste right, must swim three times: in water, in butter and in wine.” Polish Proverb
¾ teaspoon harissa spice
⅛ teaspoon garlic powder
2 tablespoons dark brown sugar
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon dry mustard
2 (6-ounce) salmon fillets (with skin)
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
For the glaze:
1 tablespoon soy sauce
2 teaspoons dark sesame oil
1 tablespoon frozen orange juice concentrate
1 tablespoon honey
½ teaspoon grated orange zest
Preheat the oven to 375 degrees.
In a small bowl, stir together the harissa, garlic powder, brown sugar, salt, pepper and mustard.
Place the fillets skin side down on a piece of parchment paper.
Press the sugar mixture evenly onto the fish.
In an ovenproof, nonstick skillet over medium-high, heat the oil and butter until hot but not
Add the fish to the pan, seasoned side down and sear for 3 minutes, being careful not to burn.
Flip the fish; transfer the skillet to the oven and roast until nearly cooked through, about 10
Remove the fish from the skillet to your serving plates and drain off any fat in the pan.
Return the skillet to the stove over medium heat; add the soy sauce, sesame oil, concentrate
Cook, stirring until heated through and slightly thickened.
Spoon the sauce over each fillet, sprinkle each with some orange zest and serve.
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