In this flavorful recipe, salmon is seasoned with a fresh spice blend reminiscent of North African harissa. The mixture is rubbed into the salmon and allowed to marinate for up to 4 hours, although 20 minutes is enough time to infuse flavor. Fragrant and cooling pomegranate yogurt sauce is a great accompaniment to the aromatic salmon.
Ingredients
1½ teaspoons caraway seeds
1½ teaspoons cumin seeds
1 tablespoon ancho chile powder
½ teaspoon garlic powder
Kosher salt
1½ pounds salmon fillets, skin and pin bones removed Available in Our Salmon Subscription Box
Extra-virgin olive oil, for rubbing
¾ cup plain Greek yogurt
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
2 tablespoons minced scallions, white and green parts
1 tablespoon freshly squeezed lemon juice
¼ cup pomegranate arils
Warm naan for serving
Directions
Make the Spice Rub
In a small skillet over medium heat, toast the caraway and cumin seeds, shaking the pan occasionally, until fragrant, about 2 minutes. Transfer the seeds to a spice grinder and let cool. Add the chile and garlic powders and 1 teaspoon salt and grind to a powder.
Marinate the Salmon
Arrange the salmon fillets, skinned side down, on a large rimmed baking sheet. Spread the spice mixture over the fish, cover with plastic wrap, and refrigerate for at least 20 minutes or up to 4 hours.
Roast the Salmon
Position a rack in the center of the oven and preheat to 425°F. Lightly drizzle the fish with oil and rub into the spice mixture to make a paste. Roast the fish until just cooked through, 10 to 15 minutes depending on the thickness of the fillet.
Make the Pomegranate Raita
While the fish cooks, in a medium bowl, combine the yogurt with the cilantro, mint, scallions, and lemon juice. Season with salt, then fold in the pomegranate arils.
Finish and Serve
Using a large spatula, lift the fish from the baking sheet, leaving the skin behind, and transfer to plates. Serve with the pomegranate raita and warm naan alongside.
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Pro Tips
Pair it Up
Look for fruit-forward reds like cru Beaujolais or for white wines, try a gewürztraminer or pinot gris with notes of tropical fruit.
Make it a Meal
Serve roasted carrots or parsnips alongside for a vegetable accompaniment. Roast the vegetables until tender before adding the salmon to the baking sheet.
