Mediterranean Honey-Harissa Salmon with Apple-Cabbage Slaw
With honey-harissa glazed salmon and crisp-tender squash, this Mediterranean dish radiates the delicious colors of a sunset: golden yellow, bright orange, and ruby red.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Aluminum foil
- Paper towel
- Mixing bowl
- Spoon
- Microwave
- Pastry brush
Ingredients
- Fish options:
- 2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)
- 2 wild skin-on snapper fillets (about 6 ounces each)
- 1½ tablespoons honey
- 1 teaspoon harissa powder
- 1 wedge organic Savoy or other cabbage (about 7 ounces)
- 1 organic Fuji or other apple
- Sunbasket lemon-tahini dressing base (tahini - lemon juice - honey - shallot-garlic confit - salt)
- 1 organic yellow squash or zucchini
- 1 teaspoon sumac
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