Salmon with Fennel and Harissa Salad

, from Issue #86. October, 2019
Photography by Josh Griggs.
Salmon with Fennel and Harissa Salad

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


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
4 salmon fillets (about 180 grams each), pin-boned, 
skin removed
sea salt and ground pepper
1 tablespoon olive oil 
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)



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.