Honey Harissa Salmon

Name: Honey Harissa Salmon
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Harissa Paste; Honey; Lemon Juice; Extra-Virgin Olive Oil; Sea Salt; Carrots; Skinless Salmon; Extra-Virgin Olive Oil; Carrot Top Ends; Cilantro; Parsley; Jalapeno Peppers; Baharat Spice Blend; Sea Salt; Apple Cider Vinegar

Honey Harissa Salmon

Honey Harissa Salmon

More Recipes by Fran Allen

Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.

4

Recipe by Fran Allen

Ingredients

15

Time

25m

Serves

4

I absolutely love this simple and flavourful dish. This is a great example of using the whole vegetable, the carrot tops are often discarded and this is a fun way to use them up. Zhoug is a spicy and flavourful Middle Eastern condiment made from a blend of fresh herbs, chili peppers, garlic, and spices, often used to add heat and depth to dishes. It pairs perfectly with the warm harissa and sweet honey.

Dinner

Ingredients

2 Tbsp

Harissa Paste

3 Tbsp

Honey

2 Tbsp

Lemon Juice

1 Tbsp

Extra-Virgin Olive Oil

1/4 tsp

Sea Salt

2 bunches

Carrots

cleaned and trimmed

24 oz

Skinless Salmon

(4 6oz filets)

1/4 cup

Extra-Virgin Olive Oil

1 bunch

Carrot Top Ends

chopped

1/2 bunch

Cilantro

chopped

1/2 bunch

Parsley

chopped

1-2

Jalapeno Peppers

1 Tbsp

Baharat Spice Blend

1/2 Tbsp

Sea Salt

2 Tbsp

Apple Cider Vinegar

Instructions

1

Preheat the oven to 425, in a bowl combine the harissa, honey, olive oil, lemon juice and sea salt and set aside.

2

Trim and halve the washed carrots, arrange on a baking sheet, use 1-2 tbsp of the harissa honey paste and massage them into the carrots until fully coated. Arrange the salmon around the carrots on the tray and coat each piece of salmon with a spoonful of harissa paste. Bake in the oven for 20-25 minutes or until the carrots are tender and the salmon is cooked through.

3

To make the zhoug: in a blender add the carrot tops, cilantro, parsley, jalapeno, ¼ cup olive oil, baharat mix, ½ tbsp sea salt and apple cider vinegar and blend until smooth. Taste and adjust seasoning if necessary.

4

Serve the carrots and salmon with a generous drizzle of the zhoug. This meal would go well with couscous or a big salad.

5

Notes: *Baharat spice blend is a fragrant Middle Eastern seasoning consisting of a mix of warm spices like cinnamon, cloves, cumin, coriander and paprika. If you can’t find this locally you can substitute with ½ tbsp cumin, ¼ Tbsp coriander and ¼ Tbsp paprika Store any leftover zhoug in the fridge for up to 5 days. This sauce works well as a herby replacement to hot sauce.

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More Recipes by Fran Allen

Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.

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