Seared Salmon with Harissa Potatoes and Charred Leeks
Are you in search of a meal that strikes the perfect balance between simplicity and sophistication? Look no further! This recipe for seared salmon with harissa potatoes, charred leeks, and tomato with pineapple sauce is just what you need. This dish effortlessly combines salmon, fiery spices, and delightful tangy-sweet notes to create a symphony of flavors with every bite. Get ready to elevate your dining experience to new heights. Whether it’s a weeknight dinner or a special weekend treat, this recipe will leave you savoring each and every mouthful.
Seared Salmon with Harissa Potatoes, Charred Leeks, and Tomato with Pineapple Sauce
Prepare to be amazed by this tasty flavor packed meal. This dish is the perfect mix of ingredients including succulent salmon, crispy yet tender Harissa-infused potatoes add a delightful kick, while the charred leeks offer a smoky depth of flavor. Paired with a tomato and pineapple sauce that balances the tanginess with a hint of sweetness. With each bite, you’ll experience a burst of flavors that will leave you craving more. This recipe is not only a feast for yourself but also a feast for the eyes, with its vibrant colors and plating, you’ll have your friends and family more than impressed.
How to perfectly sear salmon
Achieving the perfect sear on salmon is the key to unlocking a crispy crust with a delicate texture. Overcook it and you’ll have a dry unappetizing salmon. Here’s how to avoid that.
- Start by patting the salmon fillets dry with a paper towel to remove any excess moisture. This helps ensure a crispy and even sear.
- Season the salmon generously with salt and pepper or your preferred seasoning blend. This adds a delicious depth of flavor.
- Heat a tablespoon of oil, such as olive oil or vegetable oil, in a non-stick skillet over medium-high heat.
- Once the oil is hot and shimmering, carefully place the salmon fillets skin-side down in the skillet.
- Allow the salmon to cook undisturbed for about 3-4 minutes, or until the skin becomes golden brown and crispy.
- Gently flip the salmon using a spatula and continue cooking for an additional 2-3 minutes, or until the salmon is cooked to your desired doneness. Be mindful not to overcook it to maintain its tender and moist interior.
- Remove the salmon from the heat and let it rest for a few minutes before serving to allow the juices to redistribute.
Ingredients you’ll need:
Get ready to gather the essential ingredients that will bring our seared salmon with Harissa potatoes, charred leeks, and tomato with pineapple sauce to life. With just a handful of carefully selected ingredients, you’ll be able to create a filling and amazing dish.
- Leeks
- Salmon Fillets
- Harissa
- Baby Potatoes
- Cherry Tomatoes
- Pineapples (can be canned)
- White Miso Paste
- White Wine
What is harissa?
Originating from North African cuisine, Harissa is a fiery and aromatic chili paste that adds a delightful kick to any dish. Made from a blend of roasted red peppers, hot chili peppers, garlic, spices, and olive oil, Harissa boasts a complex flavor profile that combines smokiness, heat, and a hint of sweetness. It is commonly used as a versatile condiment, marinade, or seasoning to spice up a variety of dishes. Harissa can either be made from scratch (which in my opinion tastes better), but to make this recipe simpler I used a store bought version.
I hope you’ll love this Seared Salmon with Harissa Potatoes, Charred Leeks, and Tomato with Pineapple Sauce as much as I do! If you do make them be sure to leave a comment and a rating so I know how you liked them. Also, feel free to share them on social media, I’d love to see how they came out. Enjoy, friends!!
Seared Salmon with Harissa Potatoes, Charred Leeks, and Tomato with Pineapple Sauce
Ingredients
Harissa Potatoes
- 1 lb yukon gold potatoes
- 2 tbsp harissa paste
- 2 garlic cloves (grated)
- 1 ½ tbsp lemon juice
- salt & pepper to taste
Tomato Pineapple Sauce
- 1 tbsp extra virgin olive oil
- 1 yellow onion (diced)
- 2 garlic cloves (sliced)
- 2 tbsp white wine
- 1 ½ cup cherry tomatoes (sliced in half)
- ½ cup pineapple pieces (canned)
- 1 tbsp pineapple juice (reserved from can)
- 1 tbsp white miso paste
Salmon & Charred Leeks
- 1 ½ lb salmon filet (cut into 4 portions)
- 4 leek stalks (trimmed and halved)
- 2 tbsp extra virgin olive oil
Instructions
- Preheat the oven to 400°F (200°C). In a pot of salted water, par boil the quartered potatoes for 15-20 minutes until fork-tender. Drain and rough them up slightly in a colander.
- In a bowl, combine the par-boiled potatoes with harissa paste, minced garlic, lemon juice, salt, and pepper. Toss until the potatoes are evenly coated.
- Spread the seasoned potatoes on a parchment-lined baking sheet and bake for 15-30 minutes, or until crispy.
- While the potatoes are baking, season the salmon fillets with salt and pepper. In a non-stick pan, heat the olive oil over medium-high heat. Cook the salmon on one side until golden and crisp, about 4 minutes. Flip the salmon and reduce the heat to medium. Continue cooking for 2-3 more minutes, or until cooked to your liking.
- In a separate grill pan, heat until smoking hot. Add oil and place the halved leeks cut side down until nicely charred, about 2-3 minutes. Flip the leeks and continue to cook for another few minutes until tender and slightly charred.
- In another pan, add olive oil, chopped onion, and minced garlic. Cook until translucent. Pour in the white wine and allow it to reduce slightly. Add the cherry tomatoes, diced pineapple, and pineapple juice. Reduce the heat to medium-low and let it simmer for about 5 minutes. Stir in the miso paste.
- Serve the harissa roasted potatoes alongside the salmon, grilled leeks and tomato pineapple sauce. Enjoy this delightful and flavorful dish!