Iam personally delighted to introduce this month's Secret Ingredient because I grew up on it. Harissa is Moroccan ketchup, a North African chili paste, made from spicy red chilies and garlic. Most commonly sold in tubes, like the popular tubed tomato paste, it also looks a bit like tubed tomato paste. But instead of being sweet and tinny, it is fiery and pungent.
Four 1/2-pound salmon filets, skin on
2 tablespoons olive oil
Salt
1/2 cup honey
2 teaspoons harissa
Preheat the broiler.
Rub the salmon with olive oil, and season with salt. Place on a baking sheet with a lip, lined in foil, and broil for 10 minutes in the top third of the oven.
Meanwhile, make the glaze by whisking together the honey and harissa.
After 10 minutes, the top of the salmon will begin to go golden. Brush most of the honey-harissa glaze over the salmon, reserving a bit to gloss the salmon with later.
Broil for 5 minutes with the glaze on, basting the glaze back over the salmon once or twice as it cooks. Remove the salmon from the oven, and pour the rest of the glaze over it. Serve right away, with some crusty baguette or fluffy couscous!
