Harissa Lemon Marinade

Serves 2

Need

2 x 4-6 oz Salmon fillets, skin on or off  

Harissa yogurt

4 TBS Greek yogurt

1 ½ tsp harissa, or to taste

1 garlic clove, crushed 

3/4 tsp turmeric

3/4 tsp Cumin Garlic Garlic Preserved Meyer Lemon Paste

3/4 tsp paprika

3/4 tsp olive oil

1/2 tsp lime juice, or to taste

Salt & pepper

Do

Preheat oven to 375F.  Combine in a bowl all ingredients for harissa yogurt.  Pat fish fillets dry with paper towel. Spread topping over each fillet and place on a baking tray lined with baking paper.  Bake for 10-12 minutes until cooked. 

Serving suggestions

A topping for chicken, fish and more. Use harissa yogurt as a salad dressing with greens, cucumber, avocado.

Toss cooked fish pieces or shredded chicken with couscous, arugula, toasted nuts and pomegranate seeds as a salad or in pita bread.

Add a dash of water to the harissa yogurt if thinner consistency preferred.

Thin with extra lime juice to serve as a dipping sauce.

Recipe created by cookbook author and food consultant Brigid Treloar for If & When.