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