Having cooked salmon in the fridge means there’s always a great second meal to be made. Serve with couscous tossed with currants, roasted nuts and lots of chopped herbs.
Serves: 2
INGREDIENTS
Dressing
½ cup olive oil
1 teaspoon finely
grated orange zest
¼ cup orange juice
2 teaspoons each harissa and runny honey
2 cloves garlic, crushed
1 teaspoon white wine vinegar
sea salt and ground pepper
Salmon
4 salmon fillets (about 180 grams each), pin-boned,
skin removed
sea salt and ground pepper
1 tablespoon olive oil
Salad
1 large fennel bulb, thinly
sliced, fronds reserved
1 red onion, very thinly sliced
2 inner stalks celery, thinly sliced on the diagonal, small leaves reserved
To serve
pomegranate seeds (optional)
METHOD
Preheat the oven to 180°C.
Dressing: Combine all the ingredients in a bowl and season. Remove half of the dressing and set aside for lunch.
Salmon: Season the salmon fillets with salt and pepper.
Heat the oil in a sauté pan and cook for 2 minutes each side, or until done to your liking. Set 2 fillets aside for lunch.
Salad: Toss the fennel, onion and celery together. Remove half for lunch.
To serve: Place the salmon on plates and top with the salad. Add half the fennel fronds, celery leaves and pomegranate seeds, reserving the rest for lunch. Drizzle everything with the dressing and serve with couscous, if desired.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!