Slow-cooked Harissa Salmon
by Suzie Bellomo on November 11, 2021
Slow-cooked harissa salmon - what's not to like? This medium heat, savory dish was perfect for our main course on a cold autumn night. The fish came out so buttery, it seemed to melt in our mouths. We couldn't be more satisfied with the result. For this recipe we used our Harissa Olive Oil, but you could use less if you do not like too much spice.
Adapted from epicurious.com
- Preheat oven to 275°F. Whisk harissa olive oil and garlic in a medium bowl. Pour half of harissa oil and garlic into a 2.5-qt. baking dish and swirl to coat. Thinly slice a lemon half and remove any seeds; scatter slices in dish.
- Season salmon on all sides with salt and place in dish. Pour remaining harissa oil over salmon, spreading evenly over flesh with a pastry brush or spoon. Roast 15 minutes. Remove from oven and baste fish with harissa oil pooled in dish. Return to oven and continue to roast until flesh flakes apart easily with a spoon but is not quite cooked through, 10–20 minutes longer.
- Use spoon to break up salmon into irregular pieces. Arrange salmon and lemon slices on a platter. Drizzle with any harissa oil left in dish, squeeze remaining lemon half over.