Roasted Salmon with Harissa and Herb Dressing

I’ve been craving big, fresh flavours as we approach spring. I want spice, I want zing, I want tender greenness. The herb dressing on this is just what I needed. If you have that gene that makes coriander taste like soap I recommend swapping it for another herb, such as parsley. This goes very well with couscous or rice.

Harissa is a chili pepper paste from Tunisia. It is used in a myriad of ways; as a marinade for meat, in fish stews, to flavour couscous, and as condiment with many dishes. There are many variations depending on region and even household, but it always contains roasted red peppers, Baklouti peppers, olive oil, and some mix of herbs and spices. Often garlic, caraway, cumin, and coriander seeds. It’s absolutely delicious and I think it pairs so well with the rich salmon. My husband, who is a salmon-hater (except raw), said “This isn’t bad. I’d eat this again.” Which is basically a 10/10 raving review.

Serves 2

½lb (250g) salmon fillet, (either in one piece or separate portions)

2 tsps harissa paste

Salt (optional, taste your harissa for saltiness)

Dressing:

1 tbsp Olive oil

Handful Mint leaves

Handful Coriander

Lemon juice

1 small clove of Garlic

½ tsp grated ginger

1. Preheat oven to 350F (180C) and line a baking sheet with parchment

2. Place salmon on the baking sheet and sprinkle with salt if needed. Spread the harissa paste all over the salmon. Place in the oven and bake for 16-20 minutes.

3. Meanwhile place the olive oil in a small bowl and grate the garlic into it. Add the ginger and mix.

4. Chop the coriander and mint leaves and add to the bowl.

5. Toss and add lemon juice to taste.

6. Once salmon is done top with the herb dressing and serve.