morrocan salmon

This was one of those recipes that was a great mistake. my local grocery store back in Brooklyn has a pretty poppin international aisle (even though i hate that word). anyway, i picked up harissa & preserved lemons. I had an huge salmon from @shipwreckseafoodboutique and thought to myself let’s add some harissa, onions, garlic & preserved lemons onto salmon and throw it in the oven...I’m obsessed! preserved lemons is now a staple in my kitchen! the burst of flavor it gives to dishes is on another level! 

I made this and paired it with my favorite black owned rosé @sipmichaellavelle (which you should support neowwww) and it was 🔥🔥🔥Try it below! 🤎👩🏾‍🍳

Ingredients 

• 1lb salmon filet (6oz) 

• 1 preserved lemon, thinly sliced

• ¼ yellow onion, thinly sliced

• 2 garlic cloves, thinly sliced 

• 1 teaspoon harissa paste 

• ½ teaspoon or so baharat seasoning (this is a seasoning used in middle eastern cooking that is full. of warm spices like cinnamon, cloves, black pepper)

• Salt & pepper to taste 

• Cilantro & lemon wedges for garnish

Directions 

• Preheat oven to 350 degrees 

• Place salmon over aluminum foil. The aluminum should be so wide that it will fold and create a tent. 

• Add salt, pepper & baharart seasoning on the salmon. 

• With a silicone brush, brush the harissa paste over the salmon. Add the sliced onions, garlic and preserved lemon over the salmon

• Fold the aluminum foil over the salmon so it creates a tent, what you are doing is essentially steaming the salmon in the oven. 

• Roast it in the oven for 20 minutes or so until the salmon is done or cooked until 145 degrees. 

• Serve over basmati rice and enjoy!