Where does time go? It's been a while since I've posted a recipe on my site, but for a very good reason! We had a delicious little girl a few weeks ago. Life's been slowly getting back on track, and I've officially returned to the kitchen aka my office just in time for the holiday of Shavuos.

Shavuos is filled with all the finest dairy foods, the stuff we only dream about serving for Yom tov all year long. It's a lot of carbs and cheese, so I like to serve some kind of other option for the main course, besides a delicious pasta.

Side of salmon is weirdly elegant. I guess it's kind of sophisticated like a whole chicken...you know what I mean?

This side of salmon recipe is so crazy easy. It's got a 3 ingredient marinade that's sweet and spicy with notes of citrus all in one. Fancy. I know. Serve it with some roasted vegetables, or over a bed of couscous.

Honey & Harissa side of Salmon

Sweet & spicy, with notes of citrus, the 3 ingredient marinade turns the elegant side of salmon into a fabulous main course.

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Prep Time 5

Cook Time 20

Course Main Course

Cuisine Mediterranean

Servings 6

Ingredients

1 Side of Salmon
¼ Cup Honey
2 tablespoon Harissa sauce (mild)
1 medium orange juiced + zested
Salt and Pepper to taste

Instructions

Preheat oven to 425 F. Place the salmon on a baking sheet lined with parchment paper. Combine the honey, harissa, fresh orange juice, and orange zest in a bowl. Season the salmon with salt and pepper. Spoon the mixture over the salmon. Bake for 20 minutes. (Optional: Garnish with parsley before serving. )

Harissa is one of my favorite ingredients. It's a spicy chili pepper sauce or paste made with chilies, garlic and olive oil. In the past few years, it's become widely available to the kosher consumer, and I've absolutely fallen in love with it. It's one of those secret ingredients I like to pull out of my back pocket to make anything from olives to chicken taste amazing and spicy.

I use the mild harissa in this recipe. If you can only find spicy, that's fine too! Just use a little less. It's always important to taste your food, so give the sauce a little lick before you pour it over the salmon to make sure it's just right.