Harissa Salmon with Preserved Lemon Salsa Verde and Sumac Yogurt Sauce

This salmon dish is light and refreshing, with bright flavors from the sumac yogurt and zesty salsa verde. It’s the perfect vibrant meal for a hot summer day.

Ingredients

For the salmon:

• 2 salmon fillets

• Salt and cracked black pepper, to taste

• 4 tsp harissa paste (2 tsp per fillet)

For the sumac yogurt:

• 2 cups plain yogurt

• 2 tsp sumac

• 1 small clove garlic, finely minced

For the salsa verde:

• 1 shallot, finely chopped

• 1/2 bunch fresh parsley, finely chopped

• 1/2 bunch fresh cilantro, finely chopped

• 1 fresh jalapeño, finely chopped

• 1 preserved lemon, flesh removed, skin rinsed and finely diced

• Zest of 1 lemon

• 1/4 cup extra virgin olive oil

• 1 tsp white wine vinegar

For serving:

• 1 lemon, halved

Instructions

1. In a small bowl make the sumac yogurt by combining the yogurt, garlic, and sumac. Mix well until smooth. Set aside.

2. Season the salmon fillets with salt and pepper. Rub 2 teaspoons of harissa paste over each fillet, coating evenly.

3. In a bowl make the salsa verde by combining the chopped shallot, parsley, cilantro, jalapeño, preserved lemon skin, and lemon zest. Add the olive oil and vinegar, then stir to combine. Taste and adjust as needed.

4. Char the lemon by heating a dry skillet over medium-high heat. Place the remaining lemon half cut-side down and cook for 2–3 minutes until nicely charred. Set aside.

5. Heat a drizzle of oil in a skillet over medium-high heat. Add the salmon fillets and cook for 3–4 minutes per side, or until cooked through and lightly crisped on the outside.

6. Spread a generous spoonful of sumac yogurt onto each plate. Place the salmon on top and spoon over the salsa verde. Serve with the charred lemon for squeezing over just before eating.

2 servings