Harissa and Preserved Lemon-Glazed Salmon

Kosher salt, for seasoning

¼           cup honey

2 to 3 teaspoons harissa (depending on heat preference)

2            teaspoons preserved lemon, finely chopped

Freshly chopped herbs (parsley, cilantro, dill) and lemon wedges for serving

Nutritional information per serving (based on 4 servings):  Calories 486 (43% from fat) • carb. 17.8g • pro. 48.1g • fat 22.3g • sat. fat 4.3g chol. 140mg • sod. 137mg • calc. 41.3mg • fiber 0g

1 . If refrigerated, allow salmon to come to room temperature (at least 20 minutes) . Rinse salmon, pat dry, and rub all over with olive oil . Season both sides with salt . Place skin-side down on the Baking/Drip Pan .

2 . In a small bowl, whisk together honey, harissa (to taste) and preserved lemon . Pour glaze over salmon, and using a pastry brush or spoon, spread evenly over flesh .

3 . Put the pan into rack Position 1 . Select Low and set temperature to 200°F and time to 45 minutes, checking for doneness at 30 minutes; cooking time varies depending on thickness of fillet . Salmon is done when opaque and flakes easily with a fork .

4 . Transfer to a platter . Spoon any leftover glaze from pan over fish . Garnish with freshly chopped herbs and lemon wedges . Serve immediately .