Salmon with Grapefruit, Harissa, Capers and Fennel

Yield: 4 servings

Ritual Sauvignon Blanc 2019 from Chile ($20.99) is fresh and fruity with abundant citrus and herbal notes, which makes it a great match for the tangy spice of the harissa and balances the fattiness of the salmon.

The recipe’s developer, Lois Milne, writes, “This dish makes for a brilliant summer supper. It’s a wonderful balance of sweet, sharp and salty, with a gentle warmth from the harissa. If you like, you can try swapping the butter beans for cannellini beans, boiled potatoes or chickpeas.”

2 teaspoons rose harissa (available online and at Whole

Foods)

1 ripe pink grapefruit or orange, peeled with as much pith removed as possible, segmented and cut into small chunks

2 fennel bulbs, any tough outer leaves and core discarded,

cut into thin wedges, fronds reserved

3 tablespoons capers

5 tablespoons olive oil, plus extra to drizzle

1 14-ounce can butter beans, drained

4 salmon fillets (about 4¼oz each)

Sea salt and freshly ground black pepper

Small handful fresh flat-leaf parsley, leaves roughly

chopped

Small handful fresh mint, leaves roughly chopped

Lemon wedges, to serve

Preheat your oven to 425. In a large roasting pan, mix together the harissa, grapefruit, fennel and capers. Spoon over the 5 tablespoons of olive oil and 2 tablespoons of water, mix, cover with foil and cook for 20 minutes.

Increase the oven temperature to 450. Take out the roasting pan and stir in the butter beans. Add the salmon, turning to coat in the juices before positioning flesh-side up. Drizzle with a little extra olive oil and season with salt and pepper. Return the pan to the oven without the foil and cook for about 8 minutes until the flesh flakes easily.

Remove from oven. Sprinkle the salmon with the parsley, mint and fennel fronds and serve with lemon wedges for squeezing.