Harissa Salmon, Roast Fennel and Rocket Salad

This dish doesn’t need much introduction; it’s quick and easy to make, looks great and tastes amazing. The spiced crispy salmon goes perfectly with the sweet slivers of roast fennel, crisp rocket, crunchy flaked almonds and refreshing herbs. 

Harissa Salmon, Roast Fennel and Rocket Salad with Flaked Almonds and Herbs
Serves 4

• 4 fillets of salmon
• 1 tablespoon harissa or a selection of spices that you enjoy (see tip below)
• 1 large fennel bulb (or two small ones)
• 1 packet of rocket, washed (or any type of salad you prefer)
• Olive oil
• Lemon juice (no more than half a lemon)
• 1 small bunch of mint, stalks discarded
• 1 small bunch of coriander, stalks discarded
• Toasted flaked almonds (see tip below)

 

1. Cut each salmon fillet into 2/3 pieces then place in a bowl. Add the harissa (or spices) and gently massage all over the fish. Cover and leave to marinate in the fridge from 30 minutes to a few hours. If you have minimal time, you can cook it straight away.
2. Preheat oven to 200C fan.
3. Quarter the fennel then finely slice it horizontally no more than a few millimetres thin. Toss in 1 tablespoon of olive oil and some black pepper then spread out on a baking tray lined with baking paper. Roast in the oven, stirring halfway, for about 20 minutes until soft and browned. Set aside.
4. While the fennel is cooking, place the rocket into a large bowl and drizzle with olive oil and a dash of lemon juice and pepper. Toss well then lay out onto a platter/large plate.
5. Take the salmon out of the fridge. Heat a large non-stick pan over medium-high heat with about 1-2 teaspoons olive oil. Once hot add the salmon pieces to the pan, being careful of the hot sizzling oil. Leave to cook on each side for a few minutes depending on the thickness of each piece until crispy and browned. Once cooked through and crispy all over, remove each piece from the pan and place on a plate lined with kitchen paper to absorb any excess oil.
6. Arrange the roasted fennel on top of the rocket then sprinkle over the leaves of coriander and mint. Place the salmon pieces of top and scatter over the toasted flaked almonds.
7. Serve with extra greens on the side.

Tip:
1. To toast your own flaked almonds, spread them out on a baking tray and roast for 7-8 minutes in a preheated oven at 190C. Alternatively, toast them in a frypan for a few minutes on low heat.
2. An alternative to fennel would be zucchini or capsicum - you can use the same cooking times as listed above.
3. Here is a simple harissa paste recipe, or you can use a mixture of your favourite herbs and spices from home - which will be delicious also.

For more nourishing recipes, check out:
www.spiceandsmileblog.com