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Harissa and Preserved Lemon Glazed Salmon
North African flavors uniquely shine in this glaze, which is sure to kick up
your salmon routine.
Makes 4 servings
1 large, center-cut salmon fillet, about 1½ pounds
2 teaspoons olive oil
Kosher salt, for seasoning
¼ cup honey
2 to 3 teaspoons harissa (depending on desired spice level)
2 teaspoons preserved lemon, finely chopped
Freshly chopped herbs (parsley, cilantro, dill) and lemon
wedges for serving
1. If refrigerated, allow salmon to come to room temperature (at least 20 minutes).
Rinse salmon, pat dry, and rub all over with olive oil. Season both sides with
salt. Place skin-side down on the Baking/Drip Pan.
2. In a small bowl, whisk together honey, harissa (to taste) and preserved lemon.
Pour glaze over salmon, and using a pastry brush or spoon, spread evenly
over flesh.
3. Put the pan in the lower position. Select Low and set temperature to 200°F
and time to 45 minutes, checking for doneness at 30 minutes; cooking time
varies depending on thickness of fillet. Salmon is done when opaque and
flakes easily with a fork.
4. Transfer to a platter. Spoon any leftover glaze from pan over fish. Garnish with
freshly chopped herbs and lemon wedges. Serve immediately.
Nutritional information per serving (based on 4 servings):
Calories 486 (43% from fat) • carb. 17.8g • pro. 48.1g • fat 22.3g • sat. fat 4.3g
chol. 140mg • sod. 137mg • calc. 41.3mg • fiber 0g
Fish Tacos
Get a taste of Baja and the beach with these fish tacos – guilt free!
Makes 6 tacos
12 ounces cod, cut into ½-inch, 1-ounce strips
1 teaspoon kosher salt, divided
½ lime
½ cup unbleached, all-purpose flour
1 large egg, lightly beaten
1 cup panko breadcrumbs
Nonstick cooking spray
Olive oil, for spraying
6 corn tortillas
Shredded cabbage
Cilantro, roughly chopped
Avocado
Crema or sour cream
Lime wedges
1. Season cod with ½ teaspoon of the salt and a squeeze of lime.
2. Set up 3 containers for dredging – one with flour, one with egg and the third
with the panko and remaining ½ teaspoon of salt. Dip the cod first into the
flour, shaking off any excess. Next dip in the egg and then finally, coat well
with the panko.
3. Place the AirFryer Basket on the Baking/Drip Pan. Coat the AirFryer Basket
well with nonstick cooking spray. Spray both sides of cod with olive oil and
place in the fry basket. Select AirFry with the temperature set to 400°F and
cook for 9 minutes; flip fish pieces and cook for an additional 3 to 5 minutes,
or until evenly crispy.
4. Reserve cooked fish and then heat tortillas for about 2 to 3 minutes at 300°F,
until soft and pliable. Serve tacos, each with 2 pieces of fish. Garnish as
desired with shredded cabbage, cilantro, avocado, crema and fresh lime.
Nutritional information per taco:
Calories 249 (6% from fat) • carb. 21g • pro. 13g • fat 1g • sat. fat 0g
chol. 24mg • sod. 447mg • calc. 55mg • fiber 2g
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