Recipe by Noor Murad
This easy salmon tray bake packs a real punch thanks to the flavorful marinade it cooks in. The soy sauce is a bit of a non-Middle Eastern wild card, but contributes a welcome umami flavor and Tunisian harissa adds a nice subtle spice to this dish.
Serves 4
For the Marinade
1 tbsp cumin seeds
1 tbsp coriander seeds
⅓ cup finely chopped cilantro, plus more for serving
3 tbsp olive oil
3 tbsp lemon juice (from 1 large lemon)
4 tsp soy sauce
1 tbsp tomato paste
1 tbsp maple syrup
2 to 3 tsp harissa, preferably Tunisian (depending on heat preference)
4 garlic cloves, finely chopped
¾ teaspoon sweet paprika
Fine sea salt and black pepper
For the Salmon
4 (6-oz) center-cut skinless salmon fillets (about 1½ pounds total)
8 oz ripe cherry tomatoes, at room temperature
3 large shallots, thinly sliced
1 tsp olive oil
Fine sea salt and black pepper
Make the marinade: Using a mortar and pestle or a spice grinder, lightly crush the cumin and coriander seeds, then transfer to a wide shallow bowl or baking dish. Stir in the remaining marinade ingredients, along with ¾ teaspoon salt and a good grind of pepper.
Add the salmon fillets to the marinade, spooning it over to coat. Set aside to marinate at room temperature for 20 minutes, or refrigerated for up to 4 hours if getting ahead.
Heat the oven to 400 degrees. In a shallow 9-by-13-inch baking dish, toss the tomatoes and shallots with the olive oil and a small pinch of salt and a good grind of pepper. Arrange the salmon fillets evenly on top and pour the marinade directly over the fillets.
Bake until the salmon flakes easily when pressed gently with a fork and the tomatoes have softened, about 18 -20 minutes.
Sprinkle the extra cilantro on top and serve directly from the baking dish.