Harissa and Cashew Topped Salmon
This spicy harissa salmon topped with crunchy cashews and pungent garlic is a real winner!
Some of the best recipes come about not through hours of testing and retesting but from standing in front of the fridge 20 minutes before supper wondering what you can quickly throw together! This recipe was born in one of those moments. I had this beautiful piece of salmon sitting on my counter and I was limited in what I could top it with (hello, picky little eaters). As I was taking inventory of my fridge condiments, I spotted the jar of harissa. Oddly, as picky as one of my children is, she loves harissa with everything! I grabbed some, added some crunchy toppings from my pantry, and bam! This recipe was created!
Since then, this has become my go-to Friday night fish. While I would love to explore other fun ideas, this is what my kids want and what they like. Since it’s so easy to put together, I’m happy!
Over time, the recipe has somewhat evolved, but I’ve pretty much kept it true to the original. If I know I’m having guests who are wary of spicy foods, I’ll water down the harissa with mayonnaise. If I’m really rushing, I’ll skip the chopped cashews and garlic and crush some Nish-Nosh crackers instead, sprinkling them on top. Or I’ll do all three! I’ve also added some French’s fried onions. Really the topping ideas are endless.
When I make harissa salmon, if I’m making a whole side of salmon, I bake it on a metal cookie sheet and then transfer it to a platter to serve. If I’m making a smaller piece just for my family, I bake it in a nice oven-to-table dish so I have one less thing to prepare Friday night before the meal.
I like to make this right before Shabbos. It’s easy enough that I don’t mind preparing it last minute. If I can’t make it on Friday, it can be done in advance as it lasts 2-3 days in the fridge. I like to serve it cool/room temp so if I do make it in advance, I take it out of the fridge about an hour or so before I am ready to serve it.
Looking for a different type of salmon? Try my side of salmon with fresh dill and garlic or my baked pesto salmon with parsley and garlic instead!
Harissa and Cashew Topped Salmon
Ingredients
- ½ side of salmon
- 2 heaping Tbsp harissa*
- 10 cashews (approx.)
- 5 cloves garlic
- Salt, to taste
- 2 tsp olive oil
Instructions
- Preheat oven to 350℉.
- Place salmon on a well-sprayed baking pan or dish. Shmear with harissa.
- Chop cashews and garlic in a food processor so it's in coarse pieces. Place on top of harissa.
- Sprinkle with some salt and then drizzle with olive oil.
- Bake for 20-25 minutes, until done.
- Serve warm or at room temp.
Notes
Recipe by Faigy Murray | https://mykitchenmystudio.com/harissa-salmon/
