Seared Salmon with Harissa Potatoes, Charred Leeks, and Tomato with Pineapple Sauce
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.
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!
Notes
Note: Feel free to adjust the cooking times of the potatoes and salmon to achieve your preferred level of crispiness and doneness.