Harissa Roast Salmon with Yogurt Sauce and Herbed Grains Ingredients Salmon Fillets Salt, Kosher Black Pepper, Ground Minor’s Harissa Sauce Bulgar Wheat, Cooked Parsley, Chopped Mint, Chopped Pistachios, Toasted Lemon Juice, Fresh Extra Virgin Olive Oil Honey Greek Yogurt Build It Preheat oven to 375°F. Place salmon fillets on a parchment lined sheet tray. Season with salt and pepper. Brush tops of salmon fillets generously with Minor’s Harissa Sauce. Transfer salmon to the oven. Bake for 12 to 15 minutes, depending on desired doneness and the thickness of the fillets. Finish by broiling for 2 minutes to caramelize the harissa top. Remove from oven, cover loosely with aluminum foil and rest. While the salmon bakes mix together the bulgar wheat, parsley, mint, and pistachios. In a separate bowl create a simple dressing by mixing lemon juice, olive oil, Minor’s Harissa Sauce, and salt and pepper to taste. Dress the grain base lightly with the dressing and transfer to a serving dish. In a separate bowl thoroughly combine the Minor’s Harissa Sauce, honey, and yogurt to create a simple yogurt sauce. Place the rested salmon fillets on top of the grain salad, drizzle with the yogurt sauce, and garnish with lemon wedges. Serve! Share this recipe: More Like This Plant Forward Veganuary: Challenge Accepted Ingredients The Role of Acidity in Flavor Plant Forward Pour on the Possibilities Chef Britton’s Take: Is Tarragon the Forgotten Herb?
