Miso Harissa Salmon with Lemon Yogurt, Herb Salad, and Toasted Kasha.

Ingredients: for the salmon:

2 3oz filets of wild salmon

1/3 cup of white miso

2 tbsp harissa paste

1 garlic clove, minced zest of one orange

juice of one lemon

1 tablespoon of honey

1/4 cup of olive oil

salt (preferably Maldon or kosher) pepper

herb salad:

1/4 cup torn mint leaves

1/4 cup parsley leaves

1/4 cup roughly chopped dill

1/4 cup cilantro leaves

1 shallot, thinly sliced

3 tbsp of olive oil

juice of 1 lemon

lemon yogurt:

1 cup of greek yogurt

juice of one lemon

salt

toasted kasha:

1/4 cup kasha (buckwheat)

1 tablespoon unsalted butter

To make:

Preheat your oven to 425 degrees.

In a large bowl, mix together the miso, honey, orange, lemon, garlic, salt, and pepper. Slowly whisk in the olive oil until the mixture has formed a smooth consistency. Add salmon to the bowl and toss in marinade to make sure it is fully covered. Let sit for at least 30 minutes.

Meanwhile, add the herbs and shallot to a bowl and mix with lemon and olive oil. Toss and season the salad and set aside.

In a small pan melt the butter, then add the kasha and season with salt. Cook on medium-low heat until the kasha is golden brown and crispy, about 10-12 minutes. Set aside on a paper towel lined plate.

Mix the yogurt with the lemon juice and season with salt.

Once the salmon is ready to be cooked, place on a foil lined baking sheet and cover with the remaining marinade. Cook for 7-8 minutes for medium rare.

To serve:

Smear the lemon yogurt on the plate then place your salmon on top. Top the salmon with a generous spoonful of the herb salad, and a sprinkling of the toasted kasha.