Panfried Salmon with Harissa Olive Oil & Pomegranate Balsamic

Ingredients

4 salmon fillets

3 Tbsp. Harissa paste (divided use)
1 tsp cumin flour for dusting
3 Tbsp. Coronado Taste of Oils Harissa Olive Oil (divided use)

2 onions (chopped)
3 Tbsp. Coronado Taste of Oils Pomegranate Balsamic

1 tsp. cinnamon
1 cup water

2 Tbl. honey
1/2 cup pomegranate arils

salt & pepper to taste

Directions

Combine 1/2 of Harissa paste & cumin and marinate fish for 2 hours in fridge.

Dust salmon with flour, then heat 2 Tbl. Coronado Taste of Oils Harissa Olive Oil in wide fry pan & fry salmon 2 minutes per side.

Set fish aside and then add chopped onions plus 1 Tbl. Coronado Taste of Oils Harissa Olive Oil and cook for 8 minutes.

Add remaining Harissa paste, Coronado Taste of Oils Pomegranate Balsamic, cinnamon and Salt & pepper to taste, pour in water and simmer gently for 10 minutes.

Stir in honey, then return fish to pan & simmer in sauce for 3-4 minutes. (you may add more water (at any time) if sauce is too thick.

Sprinkle in pomegranate arils and serve!