Harissa-Glazed Salmon With Zesty Lemon Dill Sauce

January 5, 2018
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Created by
1 hour 45 minutes
Serves 2
INGREDIENTS:
  • Fish
  • 1 Tbsp honey
  • 1 Tbsp unseasoned rice vinegar
  • 1/8 cup tamari lite sodium soy sauce
  • 1 Tbsp harissa paste
  • 1 Tbsp grated fresh ginger
  • 1 Tbsp grated garlic
  • 1/2 lb wild salmon fillet, cut into 2 pieces
  • 1 1/2 tsp canola oil
  • 2 Tbsp finely chopped dill, for garnish
  • Sauce
  • 1 cup nonfat Greek yogurt
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • 1 bu fresh dill, chopped
  • Salt and freshly ground pepper
  • Bulgur
  • 1 1/2 cups water
  • 3/4 cup medium-grain bulgur
  • 1/4 tsp salt
DIRECTIONS:

To make the fish, in a shallow dish, combine honey, vinegar, soy sauce, harissa, ginger, and garlic. Add salmon and toss to coat evenly. Transfer to a sealable plastic bag and let sit in refrigerator for 1-4 hours, turning once. Remove salmon from bag and reserve marinade.

To make the sauce, in a small bowl, combine yogurt, lemon zest, lemon juice, dill, salt, and pepper. Set aside.

To make the bulgur, in a saucepan with a lid over medium-high heat, add water, bulgur, and salt, and bring to a boil. Reduce heat to low, cover, and simmer until tender, 10-12 minutes. Fluff with a fork.

In a large frying pan over medium-high heat, add oil. Cook salmon until one side is brown, about 2 minutes. Flip over and cook until brown on other side, 2 more minutes. Reduce heat to low, add reserved marinade, cover, and cook until fish is cooked through, 4-5 minutes. Serve with bulgur and sauce.

Per 1 svg: cal.: 530; total fat: 13g (sat. fat: 2g); sodium: 900mg; total carb.: 58g; dietary fiber: 7g; sugar: 14g; protein: 47g