Ingredients: 4 filets (6-8 ounces each) salmon 1 tablespoon Casablanca Market Moroccan Harissa 2 tablespoons honey 1/4 cup soy sauce Black pepper, to taste 2 tablespoons coconut oil 2 cups prepared cauliflower rice, suggested for serving 12 ounces steamed asparagus spears, suggested for serving Lemon wedges, for garnish Chopped fresh parsley, for garnish.
Steps:
In a large bowl, add harissa, soy sauce, honey, and pepper. Blend well.
Add salmon filets to the bowl, and turn to coat. Cover bowl, refrigerate and let salmon marinate 1-3 hours.
Preheat oven to 350 degree. Heat sauté pan on low/medium heat and add coconut oil.
Add salmon fillets to saute pan, skin side down. Cook for 5 minutes on each side.
Finish in 350 degree oven for 15 minutes, until the fish is cooked through and firm. Serve with cauliflower rice, asparagus, lemon wedges and sprinkled with parsley.
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