Crispy Salmon Bites

Ingredients:

1 teaspoon ground smoked paprika
1 teaspoon garlic powder
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon sumac
Salt
Freshly ground black pepper
450 g salmon fillet, skinless
Extra virgin olive oil
Finely chopped spring onions
Lemon slices

For the dressing:
1/4 cup plain Greek yogurt
2 tablespoons HARISSA sauce
1 teaspoon honey
1 lime (juice squeezed)
Salt

Directions:

1. In a small bowl, combine the ground smoked paprika, garlic powder, red pepper flakes, cumin, sumac, and a large pinch each of salt and black pepper. Mix well.
2. Pat the salmon dry with paper towels and cut into 2-3 cm pieces. Season generously with the prepared spice mixture. Toss to coat.

3. Make the harissa-yogurt sauce: In a medium bowl, combine the Greek yogurt, harissa, honey, lime juice, and a generous pinch of salt (about 1/2 teaspoon) in a medium bowl. Whisk until smooth. Set aside for now.

4. In a large nonstick skillet over medium-high heat, heat about 1 tablespoon of extra virgin olive oil (add enough to lightly coat the bottom of the pan). Arrange the salmon in a single layer in the pan (do not overcrowd the pan). Reduce the heat to medium and gently press the salmon with a spatula for a few seconds. Cook the salmon undisturbed for 4-5 minutes, then flip and cook for another 1-2 minutes (until the salmon flakes easily with a fork).
5. Transfer the salmon to a serving plate; squeeze fresh lime juice over top. Garnish with harissa-yogurt sauce and chopped scallions.

Yield: 4 servings
Recipe: themediterraneandish.com