How were everyone’s Super Bowl shenanigans last weekend? Remember when I put up that Whole30 Super Bowl Recipes post to help get you through a Whole30-friendly Super Bowl party without wanting to chuck that plate of those (insert-your-favorite-non-whole30-game-day-foods-here) your friends and family keep waving in your face across the room? Rude people, rude.
Well, new way to get through a Super Bowl party, Whole30-style: get sick and don’t eat anything. #whompwhomp
UGH. 0/1o do. not. recommend. Yep, that was my Super Bowl experience this year. Not pleasant at all. The only way the whole scenario of the Falcons seemingly glorious victory being ruined by a typical Patriots comeback could’ve been made worse – adding insult to injury and getting sick. And theeen I couldn’t stomach anything for 2 days after (and I wasn’t just being dramatic about the game, I promise), so I really needed something to wake my taste buds up again. Something SPICY (you know, so I could actually taste it…), but also refreshing.
Enter: Harissa Salmon. With POMEGRANATE. and tahini. Because yuuuuum. Tahini and harissa is one of my favorite combos. Usually I’ll cut the heat with a little honey, but this time I decided to go the pomegranate and lemon juice route. Partially because it’s Whole30, and partially because…well, do you ever really need a reason to use fancy a** (and delicious) pomegranate seeds? Didn’t think so.
- 4 salmon fillets, about 5-6oz each
- 1 Tbsp coconut oil**
- ¼ cup harissa paste
- ¼ cup tahini
- 1 Tbsp lemon juice
- 1 tsp minced garlic
- 1 tsp sea salt, divided in half
- Fresh ground black pepper
- Pat the salmon filets dry, and season on both sides with a pinch of salt and pepper. Rub 1 Tbsp of harissa into each salmon filet.
- Preheat the oven to broil, and heat a large cast iron skillet over high heat.
- **If there is no skin on the salmon, place 1 Tbsp coconut oil in the pan to melt. Place the salmon in the pan (if you have skin, skin-side down), and sear for 2 minutes. Then, pop the pan in the oven. Cook for about 4-5 minutes, until the salmon is opaque in the center and flakes easily.
- While the salmon is cooking, mix the tahini, lemon juice, garlic, and remaining sea salt (and a pinch of pepper, to your liking). Set aside until ready to serve.
- Once the salmon is cooked through, drizzle with tahini sauce and sprinkle with pomegranate seeds. I like to serve mine over an arugula salad with a little extra lemon squeezed on top!