Sunshine avours
Recipes that promise to conjure blissful vibes, whatever the weather
Honey and harissa give a sweet and spicy kick to this side of salmon. It’s surprisingly quick and easy, but looks gorgeous when taken whole to the table. Leftovers are great cold the next day, too.
25 MINUTES | SERVES 4 6 | EASY | GF
harissa 2-4 tbsp (depending on how spicy you like it)
runny honey 3 tbsp
olive oil 1 tbsp
orange ½, juiced
side of salmon 1kg, pin bones removed TAHINI YOGURT
thick greek yogurt 150g
tahini 2 tbsp
lemon 1/2, a squeeze of juice
toasted sesame seeds a pinch (optional) SUMAC PICKLED ONIONS
red onion 1 small, finely sliced
red wine vinegar 2 tbsp
sugar (any kind) ½ tbsp
sumac 1 tsp
dill ½ a small bunch, roughly chopped
Heat the oven to 200C/fan 180C/gas 6. Whisk together the harissa, honey, olive oil, orange juice and some seasoning in a small bowl. In a separate bowl, toss the red onion with the vinegar, sugar and a pinch of salt, and leave to pickle at room temperature – the longer you leave them the pinker they will become.
Line a shallow baking sheet with baking paper and put the salmon skin-side down. Spoon the harissa mixture over the salmon, and brush all over. Cook for 15-20 minutes or until just cooked through and just flaking when pressed.
Whisk together the yogurt, tahini and lemon juice with just enough water to make a thick sauce that dollops off the spoon. Add a generous pinch of salt and scatter with the sesame seeds, if using.
Toss the sumac and most of the dill with the onions. Spoon over the salmon with the remaining dill. Serve alongside the yogurt and new potatoes or a herby tabbouleh salad.
PER SERVING (6) 466 kcals | fat 28.7G saturates 6.4G | carbs 13.2G | sugars 12.7G fibre 1.3G | protein 38G | salt 0.3G