Harissa Salmon Rice Bowl

Ingredients

• 1 pounds salmon fillets
• 2 1/2 tablespoons salted butter
• 2 1/2 teaspoons milk powder
• 2 1/2 tablespoons harissa paste
• 1 large garlic clove, (grated)
• 1 1/4 teaspoons ginger, (grated)
• 1 shallot thinly sliced
• 1 teaspoon aleppo pepper
• 1/2 teaspoon ground cumin
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 1/2 tablespoons avocado oil
• 1 1/2 tablespoons water
• 1/2 cup yogurt
• 1 small clove garlic, (grated)
• 1 small serrano pepper, (grated)
• salt, Diamond Crystal, (generously pinch)
• 1/4 teaspoon ground cumin
• 3 tablespoons dill, (finely chopped)
• 1 teaspoon lime, (zested)
• 1/2 lime, (juiced)
• 2 tablespoons chives, ( finely chopped )
• 1 1/2 teaspoons orange blossom water
• 1 cup jasmine rice, (rinsed)
• 10 ounces chicken broth, (low sodium)
• 1 shallot, (thinly sliced)
• 1 large clove garlic, (grated)
• 1/3 cup dill, (chopped)
• 2 1/2 tablespoons chives, (chopped)
• 1/2 lemon, (zested)
• 2 tablespoons mint, ( finely chopped)
• 2 1/2 teaspoons lemon juice
• 1 1/2 tablespoons salted butter
• salt, (generous pinch. or to taste)

Instructions

1. 1

   --- Harissa Salmon ---

2. 2

   Pat salmon filet dry, removing any excess moisture. In a small ramekin, combine kosher salt and sugar and stir to mix. Liberally coat the entire filet with salt and sugar mixture. Set aside for 20 minutes, then carefully rinse well with cold water and pat dry. While fish is brining, prepare the serrano yogurt sauce and herby rice.

3. 3

   Once brining is complete, preheat oven to 300°F.

4. 4

   Meanwhile, heat a saucepan over medium heat. Add butter to saucepan and whisk to encourage melting.

5. 5

   Once melted, butter will foam a little bit (that's normal). Carefully swirl the pan. Watch carefully as brown specks will start to form and you will begin to smell a nutty aroma. Turn heat off. Add milk powder and continue to swirl and stir with a spoon until milk powder turns a caramel color.

6. 6

   Add the remaining ingredients for the salmon to the pan and stir to combine. Season the mixture to taste with salt. Place the rinsed brined salmon in a baking dish. Season to taste with salt then pour the harissa mixture over the fish.

7. 7

   Bake for 25-35 minutes or until thickest part registers at 130°F. Salmon will be medium doneness when ready. Baste salmon with more of the harissa mixture at the halfway mark.

8. 8

   --- Serrano Yogurt Sauce ---

9. 9

   Add all ingredients to a bowl and mix to combine. Set aside to allow flavors to marry.

10. 10

    --- Herby Rice ---

11. 11

    Add rinsed rice, broth, shallot and grated garlic to rice cooker pot. Cook rice according to cooker's instructions.

12. 12

    Once cooked, fluff rice and add remaining ingredients and mix well to combine. Adjust seasoning with salt and more lemon juice, if necessary.

13. 13

    --- Assemble ---

14. 14

    Add desired amount rice to a bowl then top with salmon and dill sauce. Enjoy!