Plate it again, Sam

Salmon with Fennel and Harissa Salad (gf)

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.

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 180grams 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)

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