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from
Bon Appétit
submitted
by Anne Halsted
preparation
time: 45 minutes, including baking
serves
6
½ cup extra-virgin
olive oil
¼ cup harissa
paste (preferably New York Shuk)
1 garlic clove,
grated
1 lemon, halved
1 2-pound skinless
center cut salmon fillet
Kosher salt
Mixed tender herbs
(such as parsley, cilantro, dill, and/or chives; for serving)
Preheat
oven to 275 degrees F. Whisk oil, harissa, and garlic in a medium bowl. Pour
half of harissa oil into a 2.5-quart 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
for 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 to 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, and scatter some herbs around.
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