As the marinade is sweet and hot, I like bitterness with it. Arugula serves this purpose. If you prefer vegetables then green beans are also good and sautéed kale is another winner. Potatoes are optional but nice.
Harissa and Honey Salmon
4
Ingredients
- 2 tbsp harissa
- 1 tbsp honey
- 2 tbsp vegetable oil
- 1 1 ½ lb/750 g piece of centre cut salmon
- 2 cups cherry tomatoes
- Salt and pepper to taste
- About 4 cups arugula
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and freshly ground pepper to taste
- 2 tbsp chopped chives
Instructions
- 1 Whisk together harissa, honey, and 1 tbsp vegetable oil.
- 2 Place salmon on a parchment lined baking sheet and brush with all the harissa honey mixture. Leave to marinate for 30 minutes.
- 3 Preheat oven to 450F.
- 4 Toss the cherry tomatoes with the remaining tablespoon oil. Season with salt and pepper. Place salmon on parchment, surround with the cherry tomatoes, and bake for 10 to 12 minutes or until salmon is just pink in the centre.
- 5 Remove salmon from parchment onto the serving dish.
- 6 Toss cherry tomatoes with the arugula. Toss with olive oil and balsamic vinegar. Season with salt and pepper. Any juice in pan should be poured over the salmon.
- 7 Serve a slice per person garnished with some arugula and cherry tomato salad. Sprinkle with chives.
