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Salmon Traybake with Harissa-Roasted Pepper Sauce
The inspiration for this colorful traybake is Moroccan-style red chermoula: a bold, warmly spiced sauce, often served with fish. Our weeknight-friendly version calls on smoky harissa, a North African chili and spice paste, plus sweet roasted peppers, earthy cumin, bright lemon juice and fresh garlic and parsley, all whirred together in the blender. Harissa spiciness varies by brand, so we suggest a range. To make the most of the mixture, we use it three ways: as a salmon marinade, a seasoning for roasted zucchini and as a sauce for the finished dish. Serve with couscous, rice or warmed flatbreads.
4
Servings
Tip
Don’t use large zucchini for this. They tend to contain many seeds and will turn soft and mushy with cooking. Instead, look for medium to small zucchini.
45 minutes
Ingredients
-
½
cup drained roasted red peppers, chopped
-
½
cup lightly packed fresh flat-leaf parsley, plus chopped parsley to serve
Directions
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01Heat the oven to 425°F with a rack in the middle position. In a blender, combine the roasted peppers, parsley, oil, lemon juice, harissa, garlic, cumin and ½ teaspoon salt. Puree until smooth, about 30 seconds. Measure out 2 tablespoons, then spread it onto the flesh side of the salmon fillets.
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November 5, 2023
Very good and pretty easy
This is delicious.
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