One-Pan Seared Salmon with Cauliflower, Chickpeas, and Harissa
By Mark HuxsollPublished on December 19, 2024
Time
1 hour
Yield
Serves 4
Ingredients
Before You Begin
Harissa, a North African red chile paste, can be found in both mild and spicy versions; use whichever you prefer. A 2-pound head of cauliflower should yield about 1½ pounds of florets. We developed this recipe with farm-raised salmon; if using wild salmon, the target temperature for medium-rare is 120 degrees.
Instructions
- Whisk harissa and honey together in a small bowl; set aside. Toss chickpeas, 3 tablespoons oil, lemon juice, and shallot together in a large bowl; set aside.
- Stir cauliflower, 2 teaspoons coriander, 1 teaspoon salt, and ¼ cup oil together in a 12-inch nonstick skillet. Cook, covered, over medium-high heat until edges of florets are just translucent, about 5 minutes. Remove lid and continue to cook, stirring every 2 minutes, until florets are spotty brown, about 12 minutes. Transfer cauliflower to bowl with chickpea mixture. Add olives, cilantro, and mint and toss to combine; cover to keep warm. Wipe skillet clean with paper towels.
- Sprinkle salmon all over with remaining 1 teaspoon coriander and remaining 1 teaspoon salt. Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Place salmon fillets in skillet, skinned side up, and cook until well browned on first side, 6 to 8 minutes. Gently flip salmon and continue to cook until centers of fillets are still translucent when checked with the tip of a paring knife and register 125 degrees (for medium-rare), 6 to 8 minutes longer.
- Off heat, brush 1 tablespoon harissa mixture evenly over each salmon fillet. Toss cauliflower mixture to recombine, then season with salt and pepper to taste. Serve salmon with cauliflower mixture.
Time
1 hourYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
This recipe pairs spicy North African harissa paste with rich, luscious salmon for a delicious weeknight meal, served with a spiced, warm cauliflower and chickpea salad. First, cooking the cauliflower in two stages yielded tender florets that got a flavor boost from browning. We tossed it with canned chickpeas that had quickly marinated in a dressing of olive oil, lemon juice, and minced shallot. Fresh herbs gave the vegetables a liveliness that complemented the bold, sweet-and-spicy salmon fillets. To give the fillets another boost of intense flavor, we brushed the first-seared side with additional glaze, yielding irresistibly shiny glazed salmon.
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