Salmon Entertaining

Harissa salmon with preserved lemon gremolata

Name: Harissa salmon with preserved lemon gremolata recipe
Yield: 6
Ingredients: 6 medium (1kg) desiree potatoes, scrubbed, thinly sliced into 3mm rounds; 1/4 cup (60ml) extra virgin olive oil; 1 lemon, thinly sliced; 1.2kg skinless, boneless side of salmon; 1 tbs harissa; 1 bunch flat-leaf parsley, stems and leaves chopped; 1 cup (30g) rocket leaves, chopped; 2 tbs finely chopped preserved lemon; Finely grated zest of 1 lemon; 1 garlic clove, crushed; 1 cup (250ml) extra virgin olive oil

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by Georgina Esdaile

Food Editor

Oct 28, 2021

This salmon centrepiece is elevated by harissa and a lemon gremolata.

6 medium (1kg) desiree potatoes, scrubbed, thinly sliced into 3mm rounds
1/4 cup (60ml) extra virgin olive oil
1 lemon, thinly sliced
1.2kg skinless, boneless side of salmon
1 tbs harissa

Preserved lemon gremolata

1 bunch flat-leaf parsley, stems and leaves chopped
1 cup (30g) rocket leaves, chopped
2 tbs finely chopped preserved lemon
Finely grated zest of 1 lemon
1 garlic clove, crushed
1 cup (250ml) extra virgin olive oil

Method

1.

Preheat oven to 220°C. Line a large baking tray with baking paper.
2.

Arrange potato in an even layer on prepared tray, drizzle with 2 tbs oil and season. Roast for 15-20 minutes until lightly golden and just tender. Reduce oven to 180°C.
3.

Top potato with lemon and salmon. Mix harissa and remaining 1 tbs oil in a bowl and spread over the salmon. Roast for 20-25 minutes until salmon is just cooked.
4.

Meanwhile, for the preserved lemon gremolata, place all ingredients in a bowl and mix to combine. Season to taste.
5.

To serve, spoon gremolata over the salmon and serve immediately.