Harissa Roasted Salmon with Walnut Dukkah
Photography Manja Wachsmuth.
I love having one fabulous dish in the fridge, cooked and ready to garnish. It can be roasted 2 days ahead and certainly takes the pressure off when entertaining.
Serves: 10–12
INGREDIENTS
1 side of salmon, skin on (ours was about 1.5 kilograms)
2 tablespoons olive oil
1–2 teaspoons harissa, or more if you want a strong chilli flavour
sea salt and ground pepper
½ cup roasted walnuts, roughly chopped
50 grams purchased dukkah
2 tablespoons finely chopped coriander, plus extra sprigs to serve
fresh pomegranate seeds
METHOD
Preheat the oven to 200°C fan bake.
Place the salmon, skin-side down, on a flat baking tray lined with a large, greased piece of baking paper.
Combine the oil and harissa and brush over the salmon. Season well with salt and pepper.
Roast for 20 minutes, then set aside to cool.
To serve: Slide the cold salmon on to a serving platter and clean up any juices. Combine the walnuts, dukkah and coriander and scatter over the top. Garnish with coriander sprigs.
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