crispy salmon with yogurt sauce


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.

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