Crispy Salmon Bites with Harissa-Yogurt Sauce
Suzy Karadsheh
Category
Entree
Cuisine
American, Mediterranean
Servings
4 as a main, 8 as an appetizer
Prep Time
5 minutes
Cook Time
9 minutes
Total Time
14 minutes
These crispy salmon bites are bold, smoky, and a little spicy. They’re perfect for topping salads, grain bowls, or serving on their own as a fun appetizer!
Ingredients
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1 teaspoon smoked Spanish paprika
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1 teaspoon garlic powder
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1 teaspoon Aleppo pepper flakes or 1/2 teaspoon red pepper flakes
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1/2 teaspoon ground cumin
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1/2 teaspoon sumac
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Kosher salt
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Freshly ground black pepper
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1 pound salmon fillet, skin removed
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Extra virgin olive oil
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1 to 2 green onions, finely chopped
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Lime wedges
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1/4 cup plain Greek yogurt
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2 tablespoons harissa paste
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1 teaspoon honey
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1 lime, juiced
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Kosher salt
For the Salmon Bites
For the Harissa-Yogurt sauce
Directions
Mix the seasoning. In a small bowl, combine the smoked paprika, garlic powder, Aleppo pepper, cumin, sumac, and a big pinch each of kosher salt and black pepper. Mix well.
Prepare and season the salmon. Pat the salmon dry with a paper towel and cut into 1-inch pieces. Season well with the prepared seasoning mix. Toss to coat.
Make the harissa-yogurt sauce. In a medium mixing bowl, add the Greek yogurt, harissa, honey, lime and a big pinch of kosher salt (about 1/2 teaspoon). Whisk well until smooth. Set aside for now.
Sear the salmon. In a large nonstick skillet, heat about 1 tablespoon extra virgin olive oil (or enough to lightly coat the bottom of the the skillet) over medium-high heat until shimmering. Arrange the salmon in the pan in one single layer (do not crowd the pan). Reduce the heat to medium and use a fish spatula to gently press the salmon down for a few seconds. Allow the salmon to cook undisturbed for 4 to 5 minutes or until the bottom is crispy and the middle flesh is looking more cooked, then turn over and cook for another 1 to 2 minute or so until the salmon flakes easily at the touch of a fork.
Garnish and serve. Transfer the salmon to a serving plate or platter and squeeze some fresh lime juice on top. Garnish with a drizzle of the harissa-yogurt sauce and the chopped green onions. Serve immediately with the remainder of the harissa-yogurt sauce to the side.
Recipe Note
How to Store & Reheat: If you have leftovers, let the salmon bites cool to room temperature first, then store them in an airtight container in the fridge for up to 2 days. Keep the harissa-yogurt sauce in a separate container. I prefer to eat leftovers cold. To reheat, just warm the salmon in a skillet over medium heat just until warmed through.
Nutrition
Calories 193, Fat 7 grams, Monounsaturated Fat 2500 milligrams, Potassium 661 milligrams, Iron 1 milligrams, Carbs 6 grams, Saturated Fat 1 grams, Cholesterol 63 milligrams, Fiber 1 grams, Vitamin C 6 milligrams, Protein 24 grams, Polyunsaturated Fat 3000 milligrams, Sodium 165 milligrams, Sugar 3 grams, Calcium 42 milligrams
