Remember when I said I wanted to eat more fish this year? Yeah, this is the way to eat fish. I’ve always loved salmon, but crisping up that skin really added more to the dish. I found this recipe on Bon Appetit and added my own spin with the addition of spicy harissa on the salmon. Also, ignore my torn off skin. I hesitated posting this picture, but I’m a home cook who has blunders and is proud of this dish.
crispy salmon with yogurt sauce
for the yogurt sauce:
1/2 cup plain greek yogurt
1 garlic clove, minced
1 tbsp grated lemon zest
1 medium cucumber, peeled and thinly sliced
salt and pepper to tase
for the salmon:
1 1/2 pounds salmon, skin-on
salt and pepper
2 tbsp spicy red harissa
1 tbsp canola oil
First, make the yogurt sauce. Combine everything in a bowl and set aside.
Cut the salmon into 4-5 filets, if not already cut. Season the salmon with salt and pepper and spread the harissa on the side without skin. Heat the oil in a skillet pan until shimmering. Place the salmon skin side down in the pan and cook for 3-4 minutes. Don’t disturb the salmon while it cooks and you’ll get a nicely browned skin. Flip the salmon and cook for an additional 2-3 minutes. The salmon should be opaque at the center. Drizzle the salmon with olive oil, sprinkle on some additional salt, and serve with the yogurt sauce.