Salmon with ricotta polenta, spicy green harissa, and lemony zucchini

In a medium sauce pot, bring 2 cups [4 cups] lightly salted water to a boil for the polenta. 

• Thinly slice the zucchini crosswise into rounds.
• Peel and thinly slice enough onion to measure ¼ cup [½ cup]. Finely chop enough of the remaining onion to measure 2 tablespoons [¼ cup] and set aside for the harissa sauce.
• Juice half the lemon; cut the remaining half into wedges for garnish. [Juice 1 lemon; cut the remaining lemon into wedges.]

In a medium bowl, stir together the zucchini, thinly sliced onion, and 1 tablespoon [2 TBL] lemon juice; season to taste with salt and pepper. Refrigerate while you prepare the rest of the meal. 

To the pot of boiling water, add the cornmeal in a thin stream, whisking constantly. Reduce to a simmer and cook, whisking occasionally, until the polenta is tender and the mixture is thick and creamy, 5 to 7 minutes. Remove from the heat, stir in the ricotta, and season to taste with salt and pepper. Cover to keep warm. 

• Set aside 1 tablespoon [2 TBL] harissa for the zucchini.

In a small bowl, stir together the finely chopped onion and remaining harissa; season to taste with salt and pepper. 

In a dry large frying pan over medium-high heat, toast the pumpkin seeds, stirring often, until lightly browned and starting to pop, 2 to 3 minutes. Transfer to a plate. Wipe out the pan.

• Pat the fish dry with a paper towel; season lightly with salt and pepper.

In the same pan used for the pumpkin seeds, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the fish, and cook until lightly browned and the skin is crisp, 2 to 4 minutes for trout, 4 to 5 minutes for salmon or snapper. Turn and cook until the flesh is opaque and flaky, 1 to 2 minutes for trout, 2 to 4 minutes for salmon or snapper. 

While the fish is cooking, finish the zucchini. 

Remove the zucchini from the refrigerator and stir in 1 tablespoon [2 TBL] harissa; season to taste with salt and pepper.

Transfer the lemony zucchini and polenta to individual plates and top the polenta with the fish. Spoon the harissa sauce over the entire dish, sprinkle with the pumpkin seeds, and serve with the lemon wedges.