Jamie Oliver’s Golden Hasselback Salmon
This recipe by Jamie Oliver is a celebration of Mediterranean flavours and ingredients, featuring tender salmon rubbed with anchovies, harissa couscous, chickpeas and vegetables. It comes out of the roasting tray ready to serve with harissa yoghurt and lemon.
From the book
Eat Yourself Healthy
Jamie Oliver shares his best quick and easy recipes for healthy eating
Over 120 dishes that are packed with nutritious ingredients and delicious flavours
Includes a 2-week meal plan to inspire your daily meals
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Introduction
Impressive looking yet very easy to prepare, this delicious salmon is the perfect meal to share.
Ingredients
| 1 x 1kg | side of salmon, skin on, scaled, pin-boned |
| 1 | lemon |
| 1 bunch of | basil (30g) |
| 1 x 50g tin of | anchovy fillets in oil |
| 500g | ripe tomatoes, on the vine |
| 2 tbsp | harissa paste |
| 300g | wholewheat couscous |
| 1 x 700g jar of | queen chickpeas |
| 1kg | frozen mixed Mediterranean veg |
| 100g | natural yoghurt |
Method
Preheat the oven to 220ºC. Use a sharp knife to score through the salmon flesh at 1cm intervals, slicing most of the way through towards the skin.
Finely grate the lemon zest on to a board. Pick over most of the basil leaves, reserving some nice ones in a bowl of cold water, and place the stalks in a blender. Add the anchovies to the board with a drizzle of oil from their tin and a pinch of sea salt and black pepper, finely chop together, then rub into all the cuts in the salmon.
Add the tomatoes, 1 tablespoon of harissa and 2 tablespoons of red wine vinegar to the blender. Blitz until smooth, season to perfection, then pour into a deep 30cm x 40cm roasting tray and stir in the couscous and chickpeas, juice and all. Sit the prepped salmon on top in the centre, then scatter the frozen veg around it. Cook on the top shelf of the oven for 30 minutes, or until golden and cooked through.
Sprinkle over the reserved basil leaves. Use fish slices to move the salmon to a board and portion up, then mix everything left in the tray. Mix the remaining harissa into the yoghurt. Serve with lemon wedges.
Nutritional information
ENERGY 529kcal | FAT 25.1g | SAT FAT 4.6g | PROTEIN 44.6g | CARBS 30.6g | SUGARS 7.1g | SALT 1.1g | FIBRE 7.4g
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