Harissa-Glazed Salmon with Crispy Quinoa and Charred Broccolini
Ingredients
- 4 (6 oz each)salmon fillets (skin-on)
- 3 tablespoonharissa paste
- 2 tablespoonhoney
- 1lime
- 3 clovegarlic
- 1 cupquinoa
- 2 cupwater or vegetable broth
- ·salt
- ·black pepper
- 12 ozbroccolini
- 4 tablespoonolive oil
Prep
- 01
Zest and juice 1 lime.
- 02
Mince 3 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Toast the quinoa, stirring often, for 2 minutes until fragrant. Add 2 cups water or broth and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Remove from heat and let sit covered for 5 minutes.
- 02
While quinoa cooks, preheat the oven to 425°F. Line a baking sheet with parchment paper.
- 03
In a small bowl, whisk together 3 tablespoons harissa paste, 2 tablespoons honey, the zest and juice of 1 lime, and minced garlic. Season with salt and pepper to taste.
- 04
Place salmon fillets skin-side down on the prepared baking sheet. Spread the harissa glaze evenly over the flesh side of each fillet. Roast for 12 to 14 minutes until the salmon is cooked through and the glaze caramelizes.
- 05
In the last 4 minutes of salmon cooking, toss broccolini with 2 tablespoons olive oil, salt, and pepper on a separate baking sheet. Roast until the edges are charred and the stems are tender.
- 06
Fluff the quinoa with a fork and divide among four plates. Top with a salmon fillet and a pile of broccolini. Serve immediately.
Spice Tips
For gentle warmth, the recipe as written is medium. To dial up the heat, add 1/4 teaspoon cayenne pepper to the glaze. For smokier depth without extra spice, stir in 1/2 teaspoon smoked paprika. A drizzle of extra lime juice and a sprinkle of fresh cilantro at the end brighten the bold flavors.
Harissa paste is a North African red-chili blend available at most supermarkets in the international aisle. If you can't find it, use 2 tablespoons sriracha plus 1 tablespoon smoked paprika. The recipe can be made dairy-free and is naturally gluten-free.