RECIPE MAGIC!

HARISSA SALMON WITH TOMATOES

This bold, smoky-sweet main leans into your pantry: Harissa EVOO brings the fire, Lemon balsamic brightens without the fuss of fresh lemon, and Maple dark balsamic adds sweetness and depth. Farm-fresh tomatoes roast into a spoonable sauce while the salmon stays juicy and vibrant. In minutes serve with a side of Venice’s Risi e Bisi — and taste five bold notes: spicy, bright, sweet, umami, and creamy-fresh.

Serves 4

INGREDIENTS:

  • 4 salmon fillets (skin on or off)

  • 2 tbsp Harissa EVOO (less if lower heat desired)

  • 2 tbsp Garlic EVOO

  • 1 tbsp Lemon White Balsamic

  • 1 tbsp Maple Dark Balsamic

  • 1 tbsp tomato paste

  • 1/2 tsp kosher salt (or to taste)

  • 10 cocktail tomatoes, or 5 fresh farm, quartered (stem-end trimmed off)

  • Optional: 1/2 tsp sweet paprika; 1 small thinly slicked onion

  • Fresh parsley or cilantro leaves, whole or chopped (for garnish)

  • Lemon white balsamic and Harissa EVOO for drizzling

DIRECTIONS: 

In a small bowl, whisk together the EVOOs, balsamics, tomato paste, salt and paprika if using. Place the salmon fillets in a resealable bag and pour in the marinade. Gently press to coat all sides. Refrigerate for at least 15 to 30 minutes.

When ready to cook, remove the salmon from the fridge and preheat the oven to 400°F. Arrange the fillets on a parchment-lined, rimmed baking sheet. Scatter the tomatoes and onion slices around the salmon filets.

Roast for 12–15 minutes, or until the salmon flakes easily and the tomatoes are blistered and tender.

Finish with fresh parsley or cilantro. Optional: serve with lemon wedges, or drizzle with Lemon White Balsamic and a touch more Harissa EVOO for a zesty finish.

Serving suggestion:
Spoon generously over a warm plate of Risi e Bisi — the creaminess of the rice and peas plays beautifully against the smoky heat of the salmon and the sweet acidity of the tomato sauce.