RECIPE MAGIC!

HARISSA MAPLE SALMON

Some of us might remember the first time we tried the heat of Southeast Asia's Sriracha sauce. It became one of our pantry staples. Among food trend watchers, the next ingredient to go mainstream was the spice mix Harissa, a Middle Eastern blend of smoked chili peppers, garlic, caraway, coriander and cumin.  We infuse our extra virgin olive oil with Harissa making it easy to use everyday, in and on a variety of foods.  
TIP:  The key to perfectly roasted salmon filets is to cook them until they are slightly underdone because they will continue to cook outside of the oven (or the grill).

INGREDIENTS:

  • 1½ lbs salmon fillet, skin on if possible (cut from the centre of the fish)

  • 1 tbsp Harissa olive oil 

  • 2 tbsp maple-infused dark balsamic

  • 2 tbsp extra virgin olive oil

  • Sea salt and freshly ground pepper

DIRECTIONS:

Preheat oven to 400°F or heat grill to medium-high. In a small bowl, whisk together the Harissa olive oil, extra virgin olive oil, and maple balsamic. Cut the salmon into four equal pieces.

Place the salmon skin-side down on a foil-lined baking sheet (for oven) or a foil-lined grill tray or grill-safe pan (for barbecue). Brush generously with the Harissa–Maple glaze and season with salt and pepper.

Roast or grill for 10–15 minutes, depending on thickness, until the salmon flakes easily with a fork. Let rest a few minutes before serving. Excellent with couscous or rice, or you favourite pasta salad.