Harissa-Glazed Salmon with Spicy Ginger Spinach
Ingredients
- 4 fillets (6 oz each)salmon fillets (skin-on)
- 3 tablespoonsharissa paste
- 1 tablespoonhoney
- 1lime
- 8 cupsfresh spinach
- 1 tablespoonfresh ginger
- 3 clovesgarlic
- ¼ teaspoonred pepper flakes
- 3 tablespoonsolive oil
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
Prep
- 01
Mince 3 cloves garlic.
- 02
Mince 1 tablespoon fresh ginger.
- 03
Zest and juice 1 lime.
Method
- 01
Preheat oven to 400°F. Pat salmon fillets dry and place skin-side down on a parchment-lined baking sheet.
- 02
In a small bowl, whisk together harissa paste, honey, and juice from 1 lime. Brush the glaze over the salmon fillets and season with a pinch of salt and pepper.
- 03
Roast salmon for 12 to 15 minutes, until cooked through and the glaze is caramelized at the edges.
- 04
While salmon roasts, heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- 05
Add minced garlic and ginger, cook for 1 minute until fragrant. Stir in red pepper flakes.
- 06
Add spinach in batches, tossing with tongs until wilted and any liquid has evaporated, about 3 to 4 minutes. Season with 1/4 teaspoon salt and black pepper.
- 07
Divide spinach among four plates, top each with a salmon fillet, and serve immediately.
Spice Tips
The harissa and pepper flakes deliver bold heat here, but you can dial it up or down. For more warmth without additional spice, add 1/2 teaspoon smoked paprika to the glaze. For serious kick, increase red pepper flakes to 1/2 teaspoon or finish with a drizzle of hot sauce after plating. A squeeze of fresh lime juice just before eating brightens the whole dish.
Harissa paste is a North African chile blend; find it in the international or spice aisle. If you can't locate it, substitute 2 tablespoons of sriracha plus 1 teaspoon smoked paprika. For a less fiery version, reduce the red pepper flakes to 1/8 teaspoon.