Over the past 4 years I’ve made a ton of salmon, not just Friday night salmon dinner sails, but plenty of private charters select salmon off my catering menu. The first year I ate salmon with enthusiasm, after that I only ate some here or there and now I hardly even try it even though I’ve made it. Don’t’ get me wrong salmon is great, but it’s also a strongly flavored fish, unlike white fish salmon will always be the star rather than whatever you put on top of it. So after having made salmon at least 50 times for about 60 people ever time I have found a handful of recipes that I really love and don’t mind repeating.
This quick harissa is great on its own, roasted red peppers and some freshly toasted spice make a powerful sauce, but it’s more of an ingredient at that stage. Add some mayo and then it’s really a sauce all on it’s own ready to smother a couple salmon fillets and roasted under the broiler.