Paul’s Harissa Baked Salmon
Paul's Harissa Baked Salmon
Print Recipe
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Paul's Harissa Baked Salmon
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Print Recipe
|
| Servings | Prep Time | Cook Time |
| 2 | 5minutes | 20minutes |
| Servings | Prep Time |
| 2 | 5minutes |
| Cook Time |
| 20minutes |
Ingredients
- 1/3 cup apricot jam
- 2 tsp Frescolio Harissa Infused Olive Oil you can use more or less depending on how spicy you like it!
- 1/2 cup pistachios shelled
- 2 filets salmon trout also works nicely
- 1 tbsp Frescolio Garlic Infused Olive Oil
- 1 tbsp Frescolio Maple Dark Balsamic Vinegar
- pepper to taste
- salt to taste
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
- Preheat oven to 375 F. Start by combining the Harissa EVOO with the apricot jam. Heat up the apricot jam a little bit in the microwave to make it easier to stir.
- Put the shelled pistachios in a small bag and gently crush them with a wooden mallet or rolling pin.
- Place the fish in a oven safe dish and drizzle Garlic EVOO over top, then season with salt and pepper.
- Spoon some of the jam and Harissa EVOO mixture onto the fish and use a brush to coat the fillets evenly. Keep a small amount of the mixture aside (about 1 tablespoon worth).
- Sprinkle a generous amount of pistachios on top of the fish and finish it by drizzling the Maple Balsamic over top.
- Bake in the oven at 375 F for 12 minutes, remove and pour the remainder of the jam mixture on, then place back into the oven for another 5-10 minutes, depending on the size of the fillet you're using.
Recipe Notes
This recipe uses Frescolio's Harissa Infused EVOO, Garlic Infused EVOO, and Maple Dark Balsamic Vinegar. You could also use any of the following EVOOs or balsamic vinegars for a different taste: