Harissa Baked Salmon
Ingreadient
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1 teaspoon vegetable oil
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1 pound wild salmon fillet
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salt and pepper to taste
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4 thin slices lemon
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2 thin slices sweet onion, separated into rings
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⅓ cup mayonnaise
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1 teaspoon lemon juice
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1 teaspoon harissa
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¼ teaspoon smoked paprika
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1 tablespoon orange juice
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1 tablespoon white wine
Direction
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Preheat the oven to 425 degrees F (220 degrees C). Coat the inside of a 9x12-inch baking dish with vegetable oil.
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Place salmon fillet into the baking dish; sprinkle with salt and pepper. Arrange lemon slices and onion rings on the salmon.
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Mix mayonnaise, lemon juice, harissa, and smoked paprika together in a bowl until well combined; spread on top of salmon, lemon, and onion slices. Drizzle orange juice and wine around salmon.
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Bake in the preheated oven until salmon is hot and has begun to turn opaque, 10 to 12 minutes. Remove the baking dish from the oven, set a broiler rack about 5 inches from the broiler, and turn the broiler on. Broil the fish until nicely browned, about 3 minutes.
