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 7.5 grams, Monounsaturated Fat 2500 milligrams, Potassium 661.9 milligrams, Iron 1.5 milligrams, Carbs 6.5 grams, Saturated Fat 1.2 grams, Cholesterol 63 milligrams, Fiber 1.2 grams, Vitamin C 6.7 milligrams, Protein 24.5 grams, Polyunsaturated Fat 3000 milligrams, Sodium 165.2 milligrams, Sugar 3.3 grams, Calcium 42.5 milligrams
