I made this dinner tonight, and it was so uniquely delicious. This is not the type of recipe I would have thought up on my own without the creativity and genius of Colu Henry. She put these flavours together to turn salmon into something extraordinary!
I made only a few minor changes to her original recipe:
1) I halved the recipe, as I thought my son would find it too spicy. In the end, Andrew found it a little too spicy too. I used 5 tsp (almost 2 tbsp) of harissa. Next time, I will make it with 1 tbsp.
2) I swapped out the red onion for a Vidalia onion. I love Vidalia onions, and that is what I had at home!
3) I doubled (from 2 to 4 tbsps) the amount of olive oil that Colu Henry called to toss the potatoes in. I think roasted fingerling potatoes are amazing in plenty delicious olive oil! And, no, I did not swap the olive oil out for avocado or grapeseed oil this time, even though I baked at 450°F. These potatoes taste too good in a great olive oil!! I also did not peel the potatoes. They were organic and so much good-for-you fibre and nutrition lives in the skin!
4) I skipped adding raw green onions at the end, because I didn't want that raw onion taste.
5) I baked my salmon for 12 minutes, not 8. It was really undercooked to my tasted after 8 minutes. Of course, this will vary depending on the thickness of your salmon.
It, quite literally, spices things up!
4 6 ounce skin on salmon fillets
2-3 tbsp of mild or spicy harissa paste
2 tsp grated fresh ginger
1 clove garlic
1/2 tsp orange zest
1/4 C freshly squeezed orange juice
1 pound fingerling potatoes
1 Vidalia onion
4 tbsp olive oil
1/4 C roughly chopped cilantro
3 tbsp thinly sliced scallions, both white and green parts
For the full directions on how to make this dish, have a look at Colu Henry's Recipy at New York Times Cooking
You could swap out the fingerling potatoes for any small potatoes, like small red potatoes would be delicious!