| Difficulty Level:   | Serves 4  | Prep Time: 15 min  | Cooking Time: 25 min |

In this recipe, Chef Rich Penny of Chart House brings his culinary expertise to the forefront with his Original Harissa Salmon dish. This delectable creation showcases Chef Penny's passion for blending bold flavors and fresh ingredients. The Harissa Salmon is a true culinary masterpiece, featuring perfectly cooked salmon fillets coated with a homemade harissa sauce.

Ingredients: 4 Fillets of Salmon 1/2 Cup of Harissa 1/4 Cup of Honey 1/4 Cup of Sweet Chili Sauce (Mae Ploy) 10 oz. Cucumbers (Seeded and Cut into 1/4'' Half-Moons) 10 oz. Baby Heirloom Tomatoes (Variety, Cut In Half Lengthwise) 1/2 oz. Cilantro Leaves (Chopped 1/8'') 1/4 Cup of Extra Virgin Olive Oil 4 oz. Red Radish (Sliced In 1/16'' Circles) Salt and Pepper (To Taste)

How to prepare Harissa Sauce:  

1. Add Harissa, Honey and Sweet Chili sauce into a blender
2. Puree until smooth and well blended (approx. 2 minutes)

How to prepare your fish:  

1. Season both sides of each fish fillet with salt & pepper
2. Heat the 2 Tbs. of Olive Oil in an oven-safe saute pan over medium-high heat
3. Add the fish and saute for 1-1/2 minutes
4. Flip fish over with a spatula, and evenly brush 1 Tbs. of Honey Harissa over the top and sides of each fish 
5. Place the pan in a 375-degree oven until fully cooked (approx. 2 to 4 minutes)

How to prepare Tomato Cucumber Salad:

1. In a mixing bowl, combine Cucumber, Heirloom Tomatoes, Cilantro, Mint, Olive Oil, radish and salt & Pepper
2. Mix well making sure to separate the radish slices
3. Allow to macerate for 15 minutes
4. Hold in refrigerator 

How to assemble your dish:  

1. Divide the cucumber tomato salad in the center of 4 plates
2. Place the fish leaning partly on the salad
3. Using a spoon, streak a small portion of the honey harissa sauce on the plate and serve