A delicious new way to flavor up your favorite fish! Harissa Salmon with Shredded Coconut is a healthy new recipe to add to the dinner plate. Gluten-Free, paleo, and whole 30 friendly, so you’ll never be bored!
It’s been awhile since I shared a salmon recipe. Is has not been awhile since I shared a harissa recipe 😉 Trying to think back, I believe this was the second recipe I made using harissa back when I first discovered its deliciousness! A no-brainer here. The best fish, with (one of) the best condiments! (If you’re wondering, yes, don’t be surprised if you see me eating salmon with ketchup from time to time!)
Fish of choice? Salmon, always salmon! Nothing beats that rich, buttery, tender bite! And it’s pink (I love color!) I think it ranks in the most health-beneficial fish as well. Its protein and Omega-3 content can’t be beat. B-12, B-6, and Vitamin D, niacin, thiamin, pantothenic acid, selenium, and phosphorous. Heart health, brain health, overall body health! Not to mention, salmon just makes you FEEL good and nourished when you eat it! i.e. happy taste buds, happy belly!
I did not grow up eating salmon (or any “real” fish for that matter). We were the canned tuna and fish stick kind of family (I miss those greasy fried then frozen and oven-baked sticks…dipped in ketchup of course!) Not even sure what kind of “fish” they put under that breading. We did eventually graduate to Gorton’s frozen grilled fillets and I think there was some popcorn shrimp thrown in there at times.
I just don’t think anyone in my family really knew how to cook fish. I can’t recall when we did eventually really start to add simple fresh white fish, like tilapia, to our diet. My mom of course never partook due to her allergy, but my brother and I loved it. I think the first time I had salmon was when my dad got one of those huge fillets from Costco one summer for the grill. First taste? HEAVEN!
Now that I’m the primary grocery shopper for the family and myself, I make sure salmon is a weekly thing. (I’m also the only one who knows how to cook fish properly). The “fish butchers” (what are those people called), know me well at the fish counter in our local grocery. I always scan the fresh fish selections to a “T” and we’re been pretty lucky this year with the salmon options. (Update…believe it or not, this week they did not have the salmon I usually buy, only organic $20 salmon…it’s a salmonless week here…).
Growing up on those processed varieties of “fish”, my mom seemed to always serve them with plain white rice as well. We were store-brand “enriched” white rice kind of people too. No shame! Sometimes I just crave plain white rice. It’s delicious, fluffy, easy, and nice on the tummy. So a little throw-back to the good old days, I served up this harissa salmon with a simple side of plain old white rice (you can choose what ever side you’d like though! I hear plantains make a rather tasty addition!)
Harissa Salmon with Shredded Coconut
- Preheat the oven to 400°F.
- Place the salmon fillet(s) on a greased, foil-lined baking sheet before spreading on the harissa, coconut, lemon, and spices.
- Cook the salmon in the oven for 15-20 minutes until it flakes apart easily with a fork.
Is it bad that I’m really craving fish sticks right now? I should be craving salmon, but those greasy sticks (dipped in ketchup) are calling me. #OnThisWeeksGroceryList (I’m pretty sure Ian’s makes some nice gluten/soy/egg/dairy free sticks!) Haha, no shame here! But, if they have my usual on-sale salmon again…
So tell me:
+ Fish stick kind of kid or were you blessed with fresh fish? Why is there a stereotype that little kids don’t like fish?
+ What type of fresh fish do you buy most often? Salmon and then whatever else looks nice. This week it was catfish!
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