Everything Bagel Crusted Salmon
Well, this recipe seems appropriately timed for Yom Kippur–more due to the bagel seasoning than anything else. Although it would be a delicious meal to enjoy on Erev Yom Kippur (look at me!), the day before the Jewish day of atonement.
Everything Bagel Crusted Salmon is the happy result of a google search for “arugula + salmon.” The dish maximizes the magic of everything bagel seasoning and delivers all of the elements of everyone’s favorite brunch item, an everything bagel topped with cream cheese, lox, and all the fixings.
You will make a surprisingly light and simple salad dressing using cream cheese. And a healthy coating of harissa on the salmon serves as both the “glue” for the seasoning, as well as delivers a nice spicy kick. I substituted Pretzel Thins for the bagel chips (feel free to use what you have, for the salad crunch).
I encourage you to put the ingredients on your shopping list and make this salmon today. I think you will love it. Enjoy!
Everything Bagel Crusted Salmon
Ingredients
- 4 6-oz skin-on salmon fillets
- 2-3 Tbls spicy harissa paste
- 3 Tbls Everything Bagel seasoning
- 3 Tbls extra-virgin olive oil divided
- 3 Tbls cream cheese softened
- 1 small shallot, finely chopped divided
- 1/4 c coarsely chopped fresh dill divided
- 2 Tbls fresh lemon juice divided
- 10-16 oz arugula
- 6 oz cherry tomatoes halved
- 1 mini cucumber sliced into 1/4"-thick rounds
- 1 Tbls drained capers coarsely chopped
- 1 oz thin bagel chips or pretzel thins plus more to taste
Instructions
- Arrange a rack in center of oven; preheat to 450°. Place a large cast-iron skillet on rack to preheat.
- Pat salmon dry. Spread harissa onto salmon flesh. Sprinkle each fillet with everything bagel seasoning.
- Carefully remove skillet from oven and drizzle with 2 tablespoons oil. Arrange salmon in skillet skin side down. Bake until flesh becomes opaque and easily flakes with a fork, 10 minutes.
- Meanwhile, in a small bowl, whisk cream cheese, half of shallot, 1 tablespoon dill, 1 tablespoon lemon juice, 2 tablespoons water, and remaining 1 tablespoon oil until smooth; season with a small pinch of salt. In another small bowl, soak remaining shallots with remaining 1 tablespoon lemon juice.
- In a large bowl, toss arugula, tomato, cucumber, capers, marinated shallots, and remaining 3 tablespoons dill. Add half of dressing, toss to combine, and top with bagel chips.
- Divide salmon among plates. Serve with salad and remaining dressing alongside.