This is another NY Times Cooking 5-star dish that hits it out of the park.
It is absolutely delicious. The marinade is wonderful.
It’s dead simple.
And all you need is one pan for cooking.
We’ve recently had five kids in the house – two cousins had come to stay – and whilst it was a fun and full household, it wasn’t without its moments. Certainly, post bedtime, we needed a wine or two!
As well as the hastily agreed need for a home date-night: essentially, open a nice wine, share a meal and talk about holidays, meals, plans, the family etc.
And despite the hasty agreement, this dish was a breeze whilst at the same time serving the kids noodles and refilling glasses of apple juice.
Served with a green salad and wow, this is one to line up for a cracking weekday dinner. It’s even better the next day
I have slightly adapted the recipe.
4 skin-on salmon fillets
Salt and black pepper
2 – 3 tbsp mild or spicy harissa paste
2 tsp grated fresh ginger
1 garlic clove, grated
1/2 tsp orange zest
1/4 c orange juice (from about 1/2 orange)
500gm baby potatoes, quartered
1 small red onion, peeled and cut into small wedges
2 tbsp olive oil
1/4 c coriander, leaves and stems roughly chopped
3 tbsp spring onions, thinly sliced on an angle
Sea salt, for serving
- Heat the oven to 230c. Lay the salmon on a plate and season. In a shallow bowl, whisk together the harissa, ginger, garlic, orange zest and juice. Spoon the mixture over the flesh and sides of the fish and let marinate at room temperature.
- Meanwhile, line a large baking dish with baking paper. In a large bowl, toss together the potatoes and onion with the olive oil and season. Arrange in the baking dish in one layer, leaving space for the salmon fillets to be added later. Roast until the potatoes are starting to brown; 20 – 35 minutes.
- Add the salmon to the baking dish, skin-side down and roast until the fish is opaque and cooked through and the potatoes are crisp: 8 – 12 minutes. Scatter coriander and spring onions over everything and season with sea salt.