Why This Recipe Works

This recipe pairs spicy North African harissa paste with rich, luscious salmon for a delicious weeknight meal, served with a spiced, warm cauliflower and chickpea salad. First, cooking the cauliflower in two stages yielded tender florets that got a flavor boost from browning. We tossed it with canned chickpeas that had quickly marinated in a dressing of olive oil, lemon juice, and minced shallot. Fresh herbs gave the vegetables a liveliness that complemented the bold, sweet-and-spicy salmon fillets. To give the fillets another boost of intense flavor, we brushed the first-seared side with additional glaze, yielding irresistibly shiny glazed salmon.

Before You Begin

Harissa, a North African red chile paste, can be found in both mild and spicy versions; use whichever you prefer. A 2-pound head of cauliflower should yield about 1½ pounds of florets. We developed this recipe with farm-raised salmon; if using wild salmon, the target temperature for medium-rare is 120 degrees.

Instructions

Whisk harissa and honey together in a small bowl; set aside. Toss chickpeas, 3 tablespoons oil, lemon juice, and shallot together in a large bowl; set aside.

Stir cauliflower, 2 teaspoons coriander, 1 teaspoon salt, and ¼ cup oil together in a 12-inch nonstick skillet. Cook, covered, over medium-high heat until edges of florets are just translucent, about 5 minutes. Remove lid and continue to cook, stirring every 2 minutes, until florets are spotty brown, about 12 minutes. Transfer cauliflower to bowl with chickpea mixture. Add olives, cilantro, and mint and toss to combine; cover to keep warm. Wipe skillet clean with paper towels.

Sprinkle salmon all over with remaining 1 teaspoon coriander and remaining 1 teaspoon salt. Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Place salmon fillets in skillet, skinned side up, and cook until well browned on first side, 6 to 8 minutes. Gently flip salmon and continue to cook until centers of fillets are still translucent when checked with the tip of a paring knife and register 125 degrees (for medium-rare), 6 to 8 minutes longer.

Off heat, brush 1 tablespoon harissa mixture evenly over each salmon fillet. Toss cauliflower mixture to recombine, then season with salt and pepper to taste. Serve salmon with cauliflower mixture.