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My Orange and Harissa Salmon with Fennel recipe just screams summer at me, beautiful clean fresh flavors a little heat and sun sun sun…
Ingredients [ For 2 to 4 people ] [ Preparation time : 12 minute – Cooking time : 28 minutes ]
- 2 Salmon Fillets.
- 1 Fennel Bulb.
- 2 Oranges. Cut into segments.
- 50 g Pine Nuts.
- 1 Spring Onion. Finely sliced.
- 2 Tsp Harissa Paste.
- 1 Clove Garlic. Mashed.
- 1 Tsp White Wine Vinegar.
- 1/2 Tsp Rose Water.
- 1 Tbsp Rape Seed Oil. Use a light olive oil if you like.
- 1 Tsp Honey.
- Salt and Pepper To taste.
Trim up the fennel before slicing as finely as possible, I use a mandolin for this but mind your fingers.
Cut a thin slice from the top and bottom of each orange before running your knife around to peel. Then cut into individual segments.
With the remaining flesh left over from the orange segments, squeeze out the remaining juice and mix with 1 teaspoon of Harissa paste, and rub into the salmon flesh but not onto the skin.
Take 1 teaspoon of the Harissa paste, mashed garlic, white wine vinegar, rose water, oil and honey and mix together to form a dressing, have a quick taste and add salt and pepper as required.
Heat a dry frying pan over a medium heat and add in the pine nuts and toast until golden.
Finally, we are ready to cook the salmon, I like to use baking paper to guarantee no sticking and a crispy skin every time.
Cut two pieces of baking parchment to roughly the same size as the fish, now season the skin with salt and place skin side down on the baking paper before placing in a dry pan over a medium-high heat.
Cook for 3-4 minutes on the skin side without moving.
Whilst this is happening to char your orange segments under the grill or with a blow torch.
Now season the flesh side with salt and pepper and flip, adding any remaining marinade to the pan and finish cooking, I like my salmon just warm in the middle so another 3-4 minutes at most but you can cook it further if you like.
Finally, build your salad and drizzle with the dressing.