Spicy Moroccan Harissa Grilled Salmon with Lemon-Dill Yogurt Sauce
Introduction
Embark on a culinary journey with our tantalizing Spicy Moroccan Harissa Grilled Salmon with Lemon-Dill Yogurt Sauce. This vibrant dish harmoniously blends the bold flavors of Moroccan harissa with the refreshing tanginess of lemon-dill yogurt sauce. Impress your taste buds and nourish your body with this delectable and wholesome meal.
Ingredients
For the Salmon:
- 1 pound salmon fillet, skin-on
- 1/4 cup Moroccan harissa paste
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For the Lemon-Dill Yogurt Sauce:
- 1 cup plain Greek yogurt
- 1/2 cup chopped fresh dill
- 1/4 cup lemon juice
- 1 clove garlic, minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Steps
Prepare the Salmon: Preheat the grill to medium-high heat (about 400°F). In a small bowl, combine the harissa paste, olive oil, salt, and pepper. Rub the mixture evenly over the salmon fillet.
Grill the Salmon: Place the salmon fillet skin-side down on the preheated grill. Grill for 8-10 minutes or until cooked through and flaky.
Make the Lemon-Dill Yogurt Sauce: In a medium bowl, whisk together the yogurt, dill, lemon juice, garlic, salt, and pepper until well combined.
- Serve: Serve the grilled salmon on a bed of rice or salad with a dollop of the lemon-dill yogurt sauce.
Tips
- For a spicier sauce, add more harissa paste to taste.
- If you don't have harissa paste, you can substitute a mixture of chili powder, cumin, and paprika.
- To save time, you can purchase a pre-made lemon-dill yogurt sauce from the grocery store.
- Leftover salmon and sauce can be stored separately in the refrigerator for up to 3 days.
Frequently Asked Questions (FAQs)
Q: Can I use a different type of fish for this recipe?
A: Yes, you can substitute a different type of fish, such as tilapia or cod, but the cooking time may vary.
Q: What is the best way to check if the salmon is cooked through?
A: The best way to check if the salmon is cooked through is to insert a fork into the thickest part of the fillet. If the salmon flakes easily and is no longer translucent, it is cooked through.
Q: Can I freeze the leftovers?
A: Yes, you can freeze the leftover salmon and sauce separately for up to 3 months.
