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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.