Slow Roasted Harissa Salmon with Tahini Yogurt Sauce
This recipe is high in protein, flavourful and packs some heat with the harissa.
Salmon is rich in omega-3 fatty acids which are anti-inflammatory and help to support gut health by positively influencing the diversity of our gut flora. The tahini yogurt sauce provides probiotics, as well as healthy fats, protein, minerals and B vitamins to further support our digestive system.
Enjoy!
Ingredients:
(4 servings)
Harissa Salmon:
600 g @freshideasstarthere wild salmon fillet
1 lemon, sliced
⅓ extra-virgin olive oil
¼ cup harissa paste
1 garlic clove, minced
Fresh dill, chopped, for garnish
Tahini Yogurt Sauce:
¾ cup @birchwooddairyfarm plain Greek yogurt
2 tbsp @newworldfoods organic tahini
½ lemon, juiced
1-2 tbsp black sesame seeds
Instructions:
Preheat the oven to 275 F.
Whisk oil, harissa, and garlic in a medium bowl.
Pour half of the harissa oil mixture into a baking dish and coat the bottom evenly.
Thinly slice a lemon, remove any seeds and scatter slices into the dish.
Season salmon on all sides with salt and place in the dish. Brush the remaining harissa oil over salmon, spreading evenly.
Place in the oven and roast for 15 minutes. Remove from the oven and baste fish with harissa oil pooled in the dish.
Return to the oven and continue to roast until flesh flakes apart easily with a spoon, about 10-20 minutes longer (depending on how you like your fish cooked).
While the salmon is cooking, whisk together the yogurt, tahini, lemon juice and sesame seeds.
Once salmon is done, use a spoon to break up salmon into pieces.
Arrange salmon and lemon slices on a platter. Drizzle with any harissa oil left in the dish, lemon juice and sprinkle with fresh dill.
Serve with tahini yogurt sauce and enjoy!
Ingredients @legends_haul