Harissa Roasted Salmon with Walnut Dukkah
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.
- 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
- 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.